Spicy Thai Beef-Noodle Soup
3
Points®
Total time: 27 min • Prep: 10 min • Cook: 17 min • Serves: 8 • Difficulty: Easy
To make a complete meal out of this rich, mildly spicy soup with hints of green onions and ginger, pair it with a mixed green salad.
Ingredients
Packaged rice noodles
6 oz, or vermicelli
Peanut oil
2 tsp(s)
Uncooked scallions
4 medium, green and white parts, divided and chopped
Jalapeño pepper
1 medium, seeded and minced
Ginger root
1 tbsp(s), minced
Uncooked lean beef round
6 oz, or sirloin, trimmed of fat and diced
Canned fat-free beef broth
7 cup(s)
Low sodium soy sauce
2 tbsp(s)
Frozen green peas
½ cup(s), baby size
Cilantro
2 tbsp(s), chopped
Hot pepper sauce
1 tsp(s), or to taste
Instructions
1
Using sharp scissors, cut noodles into 3-inch (7.5 cm) pieces.
2
Heat oil in a medium saucepan over medium-high heat. Add white portion of onions, jalapeño and ginger and sauté 1 minute. Add beef and sauté until browned all over, 3 minutes, stirring constantly. Add broth and soy sauce and bring mixture to a boil.
3
Reduce heat to medium-low, partially cover and simmer 10 minutes (if necessary, skim fat from the surface during cooking).
4
Add noodles and peas and simmer until noodles are just tender, 3 minutes. Remove from heat and add green portion of scallions, cilantro and pepper sauce. Serve hot. Yields about 1 cup per serving.
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