Beef and rice noodle soup

Here is a soup I could adapt quite easily to GF cooking. The original called for egg noodles, so the change really isn't dramatic.

200gr lean Beef, cut into thin slices
1 clove garlic, minced
1 small onion, chopped
3 tbs soy sauce (GF)
1 tsp sesame oíl
3 cups water or bouillon (GF)
200 gr chinese rice noodles
1/2 can baby sweet corn - cut into 3 pieces
1/2 leek, shredded - choose a small one, they are not as overpowering in their flavour
100gr broccoli flowers
pinch of chili powder
peper and salt to taste

Mix garlic, onion, soy sauce, sesame oil into a bowl and add beef, mix well and marinade for about 30 minutes.
Bring water/boullion to boil in a large pan. Add beef with marinade and vegetables and cook for about 15 minutes, or until beef is tender. Just towards the end, break the noodles into reletively small parts and add them together with the spices and cook until beef, vegetables and noodles are all cooked through.

Serve imediately.

TIP: If you would like to freeze the soup, prepare the soup as above, ommiting the noodles. Freeze. When you want to serve, defrost and when you heat the soup up add the noodles towards the end.