Ingredients
- 1/2 pound (8 ounces) rice noodles
- 2 teaspoon canola oil
- 3 to 4 Thai bird chilis, chopped
- 1/2 pound ground pork, lean
- 2 tablespoon Gourmet Garden™ Ginger Stir-In Paste
- 1 tablespoon Gourmet Garden™ Lemongrass Stir-In Paste
- 1 cup matchstick carrots
- 1 cup thinly sliced green onions
- 1 cup thinly sliced mushrooms
- 4 cups beef broth
- 2 whole star anise
- 1 tablespoon fish sauce
- 1 tablespoon less sodium soy sauce
- 1 whole lime, cut into wedges
NUTRITION INFORMATION
(per Serving)Nutrition information coming soon
Preparation
- 1 In large bowl, soak rice stick noodles in boiling water for 3 minutes. Drain.
- 2 In large saucepan, heat oil over medium high heat. Add chopped Thai bird chilis and cook about 30 seconds. Add pork, breaking up until browned and cooked through, about 5 minutes. Stir in Ginger Paste and Lemongrass and cook 1minute.
- 3 Stir in carrots, green onion, mushrooms, broth, star anise, fish sauce and soy sauce. Bring to boil. Cover and simmer until vegetables are tender, about 15 minutes.
- 4 Arrange noodles in four bowls. Ladle soup over noodles and serve with lime wedges.
