Spicy Thai beef-noodle soup
4
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
Peanut oil
2 tsp
Uncooked scallion(s)
4 medium
Jalapeño pepper(s)
1 medium
Fresh ginger
1 Tbsp
Uncooked lean beef round
6 oz
Fat-free beef broth
7 cup(s)
Low sodium soy sauce
2 Tbsp
Cilantro
2 Tbsp
Hot pepper sauce
1 tsp
Frozen green peas
0.5 cup(s)
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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