Spicy Thai Beef-Noodle Soup
- Total Time
- 0:27
- Prep
- 0:10
- Cook
- 0:17
- 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.
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packaged rice noodles6 oz, or vermicelli
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peanut oil2 tsp
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uncooked scallion(s)4 medium, green and white parts, divided and chopped
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jalapeño pepper(s)1 medium, seeded and minced
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ginger root1 Tbsp, minced
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uncooked lean beef round6 oz, or sirloin, trimmed of fat and diced
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fat-free beef broth7 cup(s)
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low sodium soy sauce2 Tbsp
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cilantro2 Tbsp, chopped
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hot pepper sauce1 tsp, or to taste
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frozen green peas½ cup(s), baby size
- Using sharp scissors, cut noodles into 3-inch (7.5 cm) pieces.
- 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.
- Reduce heat to medium-low, partially cover and simmer 10 minutes (if necessary, skim fat from the surface during cooking).
- 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.