Two 8-ounce packages shirataki noodles, rinsed and drained (see Note)
2 tablespoons fresh lime juice, plus lime wedges, for serving
Salt and freshly ground pepper
1/2 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
Sriracha or other garlic-chile sauce, for serving
How to Make It
In a large saucepan, combine the chicken stock with the water, agave 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.
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 and chile sauce.
Shirataki noodles are sold refrigerated at health food stores or online at miraclenoodle.com.
One Serving 160 cal, 7 gm fat, 2.4 gm sat fat, 11 gm carb, 3 gm fiber, 15 gm protein.
Argentinean Malbec's juicy, dark berry fruit is a nice match for this comforting noodle soup.
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Review Body: This recipe has all the components, but I'm not sold on the balance of amounts. Why add water? It makes the broth taste, well, watery. It's not like you're cooking a soup for hours and giving it more flavor. I cut back to one cup, increased broth to 4 cups and it still was too thin. Next time I'll use just broth. Also found it had too much lime juice so either increase the soy or decrease the lime juice to one tablespoon. You can always add more with lime wedges when serving. I also added a little nam pla for more flavor.
Mung beans and shirataki noodles are a great combination.