Spicy Thai Beef-Noodle Soup
- Total Time
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.
packaged rice noodles6 oz, or vermicelli
peanut oil2 tsp
uncooked scallion(s)4 medium, green and white parts, divided and chopped
jalapeño pepper(s)1 medium, seeded and minced
ginger root1 Tbsp, minced
uncooked lean beef round6 oz, or sirloin, trimmed of fat and diced
fat-free beef broth7 cup(s)
low sodium soy sauce2 Tbsp
cilantro2 Tbsp, chopped
hot pepper sauce1 tsp, or to taste
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.