Hot Oriental Style Beef Rice Noodle Soup |
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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 4 |
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This is a recipe that I cut out of a magazine.. I've made a couple of changes... this soup is quick and easy.. Ingredients:
5 ounces rice noodles ( rice vermicelli ) i've also used cellophane noodles |
2 cups bean sprouts, about 3/4 pound |
1 lb. deli roast beef, cut into 1/2 inch strips ( or leftover roast beef) |
1 tbsp. vegetable oil |
1 jalapeno chili pepper, seeded and thinly sliced crosswise |
3 scallions, thinly sliced ( white and light green parts only ) |
1 ( 14 ounce ) can beef broth |
soy sauce or tamari |
garnish: little tabasco or asian chili sauce..cilantro, or lime wedges ****** for gluten free use a gluten free broth... swansons is gf |
Directions:
1. Add rice noodles to a medium saucepan filled with water and bring to a boil... cook until tender about 3 minutes ( or follow the directions on your package)
2. Drain noodles and rinse with cold water and drain again.. this is an important step..
3. divide the cooked noodles, bean sprouts and the roast beef between 4 bowls
4. heat the oil in a sauce pan over medium heat
5. add the Jalapeno and the scallions and cook until softened about 2 minutes
6. add the beef broth and 2 cups of water and bring to a boil.. if you want a stronger beef flavor use all beef broth... I also add some soy sauce
7. cook uncovered for about 10 minutes
8. season broth with salt or soy sauce to taste
9. divide broth between the bowls
10. garnish with the cilantro and lime wedges
11. have the hot sauces for those who would like it hotter
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