| | Directions | | Put broth in a large pot. Cover and bring to boil over high heat. Add noodles, reduce heat to med-high and boil gently, uncovered, stirring occasionally, 6-8 min or until noodles are tender. Stir in the spinach and basil for the last min of cooking time. Divide beef among 4 lg soup bowls. Ladle soup over the beef, sprinkle with scallions and drizzle with chili sauce (careful, it's spicy!). Serve with lime wedges to squeeze on the soup. So easy, and tasty, too. |
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| Ingredients | | - |  | 4 cans beef broth (14.5 ounce cans) |
| - | | 6 ounces rice noodles |
| - | | 1 package baby spinach |
| - | | 1 cup fresh basil leaves |
| - | | 16 thin slices deli roast beef, torn inch strips |
| - | | 1 scallion, cut diagonally inch 1/4 inch slices |
| - | | 2 teaspoons chili garlic sauce or chili oil |
| - | | 4 lime wedges |
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