Thai Beef Noodle Soup Recipe

ingredients

6 ounces packaged rice noodles or vermicelli, cut into 3" pieces
2 teaspoons peanut oil
4 medium scallions, chopped and divided (green and white parts)
1 medium jalapeno pepper, seeded and minced
1 tablespoon fresh ginger root, minced
6 ounces lean beef round or sirloin, trimmed of fat and diced
7 cups fat free beef broth
2 tablespoons low sodium soy sauce
1/2 cup frozen baby green peas
2 tablespoons cilantro, chopped
1 teaspoon Tabasco hot pepper sauce, or to taste

directions

Using sharp scissors, cut noodles into 3 inch pieces.

Heat oil in a medium sauce pan over medium high heat. Add white portion of onions, jalapeno and ginger and saute 1 minute. Add beef and saute 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.

nutrition data

159 calories, 4 grams fat, 23 grams carbohydrates, 15 grams protein per serving.

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