Spicy Thai Beef-Noodle Soup

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 jalapeño pepper(s), seeded and minced
• 1 Tbsp ginger root, minced
• 6 oz lean beef round, or sirloin, trimmed of fat and diced
• 7 cup fat-free beef broth
• 2 Tbsp low-sodium soy sauce
• 1/2 cup frozen green peas, baby size
• 2 Tbsp cilantro, chopped
• 1 tsp hot pepper sauce, or to taste

Directions

1. ing sharp scissors, cut noodles into 3-inch (7.5 cm) pieces.

2. Heat oil in a medium saucepan over medium-high heat. Add white

3. portion of onions, jalapeño and ginger and sauté 1 minute. Add beef

4. and sauté until browned all over, 3 minutes, stirring constantly.

5. Add broth and soy sauce and bring mixture to a boil.

6. Reduce heat to medium-low, partially cover and simmer 10 minutes (if

7. necessary, skim fat from the surface during cooking).

8. Add noodles and peas and simmer until noodles are just tender, 3

9. minutes. Remove from heat and add green portion of scallions,

10. cilantro and pepper sauce. Serve hot.

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