Beef Rice-Noodle Soup
  • 1 lb stir fry beef
  • 1 1/2 c rice noodles
  • 2 c bean sprouts
  • 1 jalapeno, sliced crossways
  • 4 c stock (beef, chicken or vegetable)
  • 3 scallions, diagonally sliced
  • 2T oil
  • 1/2 c chopped cilantro
  • salt to taste
  • lime wedges for serving
  1. Cook the noodles according to package. In a large pot, heat oil; add jalapeño and scallions, cook until softened. Add beef and sauté until done (about 4 minutes). Add stock and bring to a simmer (you may need to skim the top). Meanwhile, divide the noodles and sprouts among 4 bowls and set aside. Taste soup for seasoning and adjust. Ladle soup into bowls and garnish with cilantro and lime wedges. Add Asian chili sauce or hot pepper sauce for additional flavor.
I picked up this recipe from our local gourmet grocery store, Central Market, and even my husband enjoyed it! You could use this same recipe with chicken or shrimp, depending on your tastes