Friday, May 29, 2009

Thai Noodles with Cilantro & Basil

Each Serving: About 455 calories, 25g protein, 60g carbohydrate, 14g total fat (3g saturated), 3g fiber, 40mg cholesterol, 720mg sodium.


Ingredients:

1/4 kilo dried flat rice noodles
1 tbsp vegetable oil
4 garlic cloves, thinly sliced
1 piece (3 inches) peeled fresh ginger, cut into thin silvers
1 medium onion, thinly sliced
400 grams lean (90%) ground beef
1/2 cup chicken broth
3 tbsp Asian fish sauce
1 tsp sugar
3/4 tsp crushed red pepper
1/4 cup chopped fresh cilantro
1/4 cup sliced fresh basil leaves
1 small cucumber, cut lengthwise in half and thinly sliced crosswise
1/2 cup bean sprouts
1/4 cup unsalted peanuts, chopped
1 lime, cut into wedges

Procedure:

1. In large bowl, pour boiling water over noodles to cover; let soak 15 minutes. Do not soak longer or noodles may become too soft.
2. Meanwhile, heat oil in 12-inch skillet over medium heat. Add garlic, ginger, and onion; cook 8 to 10 minutes or until golden, stirring occasionally. Stir in beef; cook 5 minutes or until meat is no longer pink. Stir in broth, fish sauce, sugar and crushed red pepper. Simmer, uncovered, 5 minutes to thicken slightly.
3. Drain noodles. Add noodles, cilantro, and basil to beef mixture, stirring to heat through. Spoon into 4 bowls; top with cucumber, bean sprouts, and peanuts. Serve with lime wedges.

TIP: Can't find rice noodles? You can substitute linguine, cooked as package directs.



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