Beef Rice Noodle Soup Hot stuff Splash a little Tabasco or Asian chili sauce on the finished soup. Great elegant Hotel Restaurant Recipe

4 Servings 

Prep 10 min 

Cook 10 min

Ingredients

5 ounces rice noodles (rice vermicelli)

2 cups bean sprouts (about ¾ pound)

1 pound deli roast beef, cut into ½-inch strips

1 tablespoon vegetable oil

I jalapeño chile, seeded and thinly sliced crosswise

3 scallions, thinly sliced (white and light green

parts only)

One 14-ounce can beef broth

Salt

1/4 cup cilantro leaves

Lime wedges, for serving

Method 

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 scallions and cook, stirring occasionally, until softened, about 2 minutes. 

Add the beef broth and 2 cups water and bring to a boil. Cook, uncovered, for 10 minutes. 

Season the soup with salt and divide among the bowls. Garnish with the cilantro leaves and lime wedges.