Quick Vietnamese Noodle Soup with Beef

Quick Vietnamese Noodle Soup with Beef

CONTRIBUTED BY ROCCO DISPIRITO

(Slightly altered)

Makes 4 servings

Per serving

½ Lean protein serving

3 condiments

¼ fat serving

1 ½ vegetable servings

 

3 cups chicken stock or low-sodium broth

2 cups water

1 tablespoon Walden Farms sugar free pancake syrup – some brands are higher in carbs

2 teaspoons finely grated fresh ginger

2 teaspoons low sodium soy sauce

Two 8-ounce packages shirataki noodles, rinsed and drained

2 tablespoons fresh lime juice, plus lime wedges, for serving

¼ teaspoon Salt

½ teaspoon freshly ground pepper

3/4 pound trimmed beef tenderloin, very thinly sliced across the grain

1 teaspoon toasted sesame oil

1/2 cup chopped basil

1/4 cup chopped cilantro

1/4 cup chopped scallions

1 cup mung bean sprouts

1. In a large saucepan, combine the chicken stock with the water, pancake syrup, grated ginger and soy sauce and bring to a boil. Add the noodles and simmer over low heat for 2 minutes. Add the lime juice and season with salt and pepper.
2. Using tongs, transfer the noodles to bowls. Add the beef to the noodles and ladle the hot broth on top. Drizzle with the sesame oil and top with the basil, cilantro, scallions and bean sprouts. Serve with lime wedges.