Beef Rice-Noodle Soup

I found this soup on Rachel Ray’s site after I found her dog treat recipes. I’ve been craving some Pho from the Vietnamese place down the road. With Cancy not feeling too well, we didn’t feel like going anywhere. So… Why not try making something similar, at home. Here’s my attempt at Vietnamese Pho ala Rachel Ray. You can find her original recipe here.

Beef Rice-Noodle Soup

 5 oz rice noodles

1 C bean sprouts

1 pound Deli Roast Beef

1 Tbsp Olive Oil

1 jalapeno, seeded & thinly sliced

2 green onions

2 cans of low sodium beef broth

1/3 C cilantro leaves, torn into small pieces

Lime wedges

Add the rice noodles to a medium saucepan filled with water and bring to a boil. Cook until tender, about 3 minutes. Drain, rinse with cold water and drain again. Divide the cooked rice noodles, bean sprouts and roast beef strips among 4 soup bowls.

Heat the oil in the same pan over medium heat. Add the jalapeño and green onions and cook, stirring occasionally, until softened, about 2 minutes. Add the beef broth and 1 cup of water and bring to a boil. Cook, uncovered for 10 minutes. Divide among the bowls. Garnish with the cilantro leaves and lime wedges.

4 servings. Each serving = 310 calories, 8.5 g Fat,49  mg Cholesterol, 1999 mg Sodium, 21.7 g Carbohydrates, 35.3 Protein 

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