Spicy Thai Beef-Noodle Soup

Photo by carla s.
Adapted from weightwatchers.com

PREP TIME

10

minutes

TOTAL TIME

27

minutes

SERVINGS

8

servings 4 points

PREP TIME

10

minutes

TOTAL TIME

27

minutes

SERVINGS

8

servings

Adapted from weightwatchers.com

Ingredients

  • 6 oz packaged rice noodles, or vermicelli

  • 2 tsp peanut oil

  • 4 medium scallion(s), green and white parts, divided and chopped

  • 1 medium jalapeٌo pepper(s), seeded and minced

  • 1 Tbsp ginger root, minced

  • 6 oz lean beef round, or sirloin, trimmed of fat and diced

  • 7 cup(s) fat-free beef broth

  • 2 Tbsp low-sodium soy sauce

  • 2 Tbsp cilantro, chopped

  • 1 tsp hot pepper sauce, or to taste

  • 1/2 cup(s) frozen green peas, baby size

Directions

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.

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