Spicy Thai Noodle Soup
In my house, we like it spicy! Ben (age 11) is now trying to keep up with his dad on the “how many jalapenos can you eat in a row without crying?” The kid has no respect for his tongue…even after a disastrous encounter with a red chile pepper at PF Changs. He was very upset because he couldn’t taste the rest of his meal. I warned him, but, whatever! Anyways, I found a recipe on WeightWatchers.com, and with a few modifications, made a great meal. I just love it when you try something new and then know that you’ll make it again ’cause it was so yummy. Brian said it was very similar to some Vietnamese “Pho” that he’s tried. Oh, and the leftovers were fantastic heated up the next day. Hope you enjoy it…
6 oz vermicelli
2 tsp peanut oil
4 medium green onions (green and white parts, divided and chopped)
1 medium jalapeno, minced (I used jarred jalapenos with the seeds)
1 Tbsp powdered ginger (could use minced ginger root)
12 oz sirloin, trimmed of fat and diced
6 cups, fat-free, sodium-free chicken broth (can use fat-free beef broth if preferred)
2 Tbsp soy sauce
2 Tbsp cilantro, chopped
1 tsp hot pepper sauce
1/2 cup frozen peas, baby size
Salt to taste
Cut or break noodles into 3-inch pieces, set aside.
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 al 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.
Add noodles and peas and simmer until noodles are just tender, 3 minutes. Remove from heat and add green portion of green onions, cilantro and pepper sauce. Serve hot.
Serving tip: I used a slotted pasta spoon to get the noodles and meat into bowls and then a soup spoon to add broth on top. Much easier than trying to catch those noodles with a regular spoon 🙂
