Thai Beef Noodle Soup
Servings 8

6 oz packaged rice noodles, or vermicelli, cut into 3" pieces
2 tsp peanut oil
4 medium scallions, chopped and divided (green and white parts)
1 medium jalapeno pepper, seeded and minced
1 Tbsp fresh ginger root, minced
6 oz lean beef round, or sirloin, trimmed of fat and diced
7 cups fat free beef broth
2 Tbsp low sodium soy sauce
1/2 cup frozen green peas, baby size
2 Tbsp cilantro, chopped
1 tsp Tabasco hot pepper sauce, or to taste

Using sharp scissors, cut noodles into 3 inch pieces. Heat oil in a medium
sauce pan over medium high heat. Add white portion of onions, jalapeno and
ginger and saute 1 minute. Add beef and saute 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.

Jenn B aka Mom2Sam and Tiny

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