Spicy Beef and Bean Sprout Rice Noodle Soup recipe - ingredients, nutrition and when to eat it
This one-bowl dish is made with rice noodles topped generously with beef and bean sprouts, then simmered with chili oil for a lively kick.
This one-bowl dish is made with rice noodles topped generously with beef and bean sprouts, then simmered with chili oil for a lively kick. Soft noodles, crisp bean sprouts, and rich broth make it a lovely choice for lunch or dinner on a chilly day.
Noodles · 25 minutes to cook
Tips: Add the bean sprouts at the end and simmer briefly to keep them crisp.
Tips: The heat level of chili oil varies by brand, so start with a little and add more to taste.
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Ingredients (1 serving)
- Dried rice noodles — 80 g
- Lean beef — 90 g
- Mung bean sprouts — 100 g
- Beef stock — 450 ml
- Chili oil — 1 Tbsp
- Soy sauce — 1 tsp
- Garlic — 1 clove
- Ginger — 3 g
- Green onion — 10 g
- Lime juice — 1 tsp
- Cilantro — 5 g
- Ground black pepper — 0.2 tsp
- Water — 100 ml