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Thai Noodles with Cilantro & Basil

Prep: 10 minutes • Cook: 20 minutes • Serves: 4

boiling water
1/2 (14- to 16-ounce) package dried flat rice noodles
1 tablespoon Schnucks vegetable or canola oil
4 garlic cloves, thinly sliced
1 medium onion, thinly sliced
1 piece (about 3-inches long) fresh ginger, peeled and cut into very thin slivers
1-1/4 pounds ground sirloin
2/3 cup less-sodium chicken broth
1/4 cup Asian fish sauce
2 teaspoons Schnucks granulated sugar
1/2 teaspoon Schnucks red pepper flakes
1/4 cup chopped fresh cilantro leaves
1/4 cup thinly sliced fresh basil leaves
1 pickling cucumber, cut lengthwise in half and thinly sliced crosswise
1/4 cup Schnucks unsalted dry roasted peanuts, chopped
1 lime, cut into wedges

1. In large bowl, pour boiling water over noodles to cover; soak noodles 15 minutes or until tender. Do not soak longer or noodles may become too soft.

2. Meanwhile, in 12-inch skillet, heat oil over medium heat. Add garlic, onion and ginger and cook 7 to 9 minutes or until golden, stirring frequently. Stir in beef; cook 5 minutes or until meat is no longer pink, breaking up meat with side of spoon. Stir in broth, fish sauce, sugar and crushed red pepper. Cook, 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 and peanuts. Serve with lime wedges to squeeze over noodles.

Each serving: about 578 calories, 27 g total fat (9 g saturated), 78 mg cholesterol, 869 mg sodium, 55 g carbohydrate, 2 g fiber, 27 g protein