Photo of Spicy Thai beef-noodle soup by WW

Spicy Thai beef-noodle soup

3
Points®
Total Time
27 min
Prep
10 min
Cook
17 min
Serves
8
Difficulty
Easy
Ramen lovers, this is your new go-to noodle bowl. Gluten-free rice noodles are tender with a little give and super easy to prepare. Jalapeño and fresh ginger combine to a little kick of spice to the broth and soy sauce. Beef round cooks quickly adding richness to the dish and frozen peas add a pop of color. Throw this one together for a new twist on a busy weeknight dinner or make it a fun night with friends. Eight servings in under 30 minutes makes entertaining with this recipe easy on the host. Serve with a small green salad to complete the meal.

Ingredients

Packaged rice noodles

6 oz, or vermicelli

Peanut oil

2 tsp

Scallions

4 medium, green and white parts, divided and chopped

Jalapeño pepper

1 medium, seeded and minced

Fresh ginger

1 Tbsp, minced

Uncooked lean beef round

6 oz, or sirloin, trimmed of fat and diced

Fat free beef broth

7 cup(s)

Less sodium soy sauce

2 Tbsp

Cilantro

2 Tbsp, chopped

Hot pepper sauce

1 tsp, or to taste

Frozen green peas

½ cup(s), baby size

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.

Notes

Keep it gluten-free and look for gluten-free soy sauce in your local supermarket.