Notes:
( perfect for lazy chefs like ME )
8 oz. soup mixture + 2 oz. thin sliced deli roast beef : calories 245,fat 5.5, cholesterol 13, sodium 925, carbohydrate 24, fiber .75, protien 22.5 ( up to 1 tbsp. chili garlic sauce, add 15 calories ) ( up to 2 tbsp. spring onions, add 4 calories ) ( add juice from up to 1/2 lemon, add (?)calories )
Servings: 12-24
Ingredients:
Ingredients
1.5 lbs. of thin sliced DELI roast beef, divided into 12 -2 oz. portions,
3- 32 oz. cartons of beef broth ( try reduced sodium if you like )
( substitute tofu . and vegetable broth if you wish to make this a vegetarian dish )
8 oz. rice noodles , broken ( they can be difficult to break,you can leave them unbroken but they will be really long like spaghetti )
3/4 oz. FRESH basil, roughly chopped
6 oz. baby spinach,
sliced spring onions,
6 lemons -cut in half,
optional : chili garlic sauce ( asian foods isle )
Directions:
Preparation
place noodles in a large bowl
boil some water and pour it over the noodles and let
them soften while you wash & slice the basil, onions and limes
empty cartons of beef broth into large stew pot
bring to boil
add pre-softened noodles
add spinach
add basil
( for individual serving )
place 2 oz. hand-torn deli-sliced roast beef into bottom of bowl
pour 8 oz of broth and noodle mixture over the top of the meat
optional: top with 2 tbsp. spring onions
optional: sprinkle with 1/2 lemon juice to taste
optional: garlic chili sauce—start with 1/4 tbsp garlic chili sauce and keep adding it according to taste
( be sparing with that stuff, it's really concentrated)
enjoy !
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Tags: Light Meal
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