1. Place broth in a large saucepan and bring to a boil over high heat. Add noodles, bok choy and peas. Return to a boil, stirring with a chopstick or spoon to separate noodles. Boil for 1 minute or until noodles are tender and vegetables are tender-crisp. Remove from heat.

2. Stir in red and yellow peppers and bean sprouts. Ladle noodles and vegetables into serving bowls. Top with slices of corned beef and garnish with green onions. Serve with sriracha.

Tips

Pho- and ramen-seasoned broths are available in cartons in well-stocked grocery stores. If it’s not available, make your own: simmer 4 cups (1 L) beef broth, 1 tbsp (15 mL) fish sauce, 2 thick slices gingerroot, 1 cinnamon stick and 1 star anise in a saucepan. Bring to a boil; cover, reduce heat to low and simmer for 10 minutes. Strain and discard spices before using.

To cook Corned Beef Brisket: remove Corned Beef Brisket from packaging and place in a Dutch oven or enamelled cast-iron roaster; add enough cold water to cover. Bring to a boil over high heat. Cover, reduce heat to low and simmer on the stovetop or transfer to a preheated 325°F oven, and cook for 2½ to 3 hours, adding more water if necessary, until beef is fork-tender. Drain and slice across the grain to serve. Wrap and refrigerate cooked corned beef for up to 3 days or freeze for up to 3 months.