Quick Vietnamese Noodle soup

By soccercat

160 cal, 7 gm fat, 2.4 gm sat fat, 11 gm carb, 3 gm fiber, 15 gm protein.

4 weight watcher points plus

Ingredients

• 3 cups chicken stock or low sodium broth
• 2 cups water
• 1 tablespoon agave syrup
• 1 tablespoon finely grated fresh ginger
• 1 tablespoon soy sauce
• 2 eight (8) oz. packages shirataki noodles rinsed and
• drained (see note)
• 2 tablespoons fresh lime juice, plus lime wedges for
• serving
• Salt and freshly ground pepper
• 1/2 lb. trimmed beef tenderloin, very thinly sliced across
• the grain
• 1 teaspoon toasted sesqme oil
• 1/2 cup chopped basil
• 1/4 cup chopped cilantro
• 1/4 cup chopped scallion
• 1 cup mung bean sprouts
• Sriracha or other garlic-chile sauce, for serving

Details

Servings 4
Cooking time 20mins

Preparation

Step 1

1. In a large saucepan, combine the chicken stock with the water, agave syrup, grated ginger and soy sauce and bring to a boil. Add the noodles and simmer over low heat for 2 minutes. Add the lime juice and season with salt and pepper.

2. Using tongs, transfer the noodles to bowls. Add the beef to the noodles and ladle the hot broth on top. Drizzle with the sesame oil and top with the basil, cilantro, scallions and bean sprout. Serve with lime wedges and chile sauce.

Notes
Shirataki noodles are sold refrigerated at health food stores or online at miraclenoodle.com.