This Asian-inspired dish calls for canola oil instead of peanut oil and noodles made with rice instead of wheat flour. Serve with fresh pineapple and milk, soy milk, or water.
- 1 Tbs. canola oil
- 1 large onion, peeled and quartered
- 1 3" piece of ginger, halved lengthwise
- 6 cups reduced-sodium vegetable stock, such as Kitchen Basics
- 1 Tbs. fish sauce
- 1 1/2 tsp. sugar
- 1/4 tsp. anise seed
- 1/8 tsp. ground cloves
- 1/4 tsp. ground cinnamon
- 1 7-oz. package Thai Kitchen Stir-Fry Rice Noodles
- 1 lb. beef eye of the round, thinly sliced, then cut into strips
- 1 baby bok choy, thinly sliced
- 1 cup fresh snow peas, sliced in half
- 1/2 cup fresh cilantro, chopped
- 2 medium shallots, thinly sliced
- 2 scallions, thinly sliced
- 2 limes, cut in wedges
Step 1: In a deep saucepan over high heat, stir onions and ginger in oil until scorched. Reduce heat to medium. Stir in vegetable stock, fish sauce, sugar, anise seed, cloves, and cinnamon. Cover mixture and bring to a boil. Reduce heat to simmer; cook 15 minutes.
Step 2: In another pot, bring 4 cups water to a boil. Add noodles and turn off heat. Allow to stand 8 to 10 minutes, stirring occasionally.
Step 3: Add beef slices, bok choy, and snow peas to the soup pot. Cover and cook 5 more minutes. Discard ginger.
Step 4: Drain noodles. Divide among large soup bowls; top with meat and veggies. Ladle hot broth over all. Arrange cilantro, shallots, scallions, and limes in dishes on the table to be added according to taste.
Each child-size serving (one-sixth of the recipe): 326 calories, 23g protein, 42 g carbohydrate, 4 g fiber, 7 g fat (2 g saturated), 46 mg cholesterol, 3 mg iron, 74 mg calcium, 627 mg sodium.
Copyright © 2004. Reprinted with permission from the October 2004 issue of Child magazine.
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