Quick Vietnamese Noodle Soup with Beef

Serving Size: 4
Total Time:


  • 3 cup chicken stock or low-sodium broth
  • 1 cup mung bean sprout
  • 0.25 cup chopped scallions
  • 0.25 cup chopped cilantro
  • 0.5 cup chopped basil
  • 1 tsp toasted sesame oil
  • 0.5 Pound trimmed beef tenderloin, very thinly sliced across the grain
  • salt and freshly ground black pepper
  • 2 8-ounce package shirataki noodles, rinsed and drained (see Note)
  • 1 Tbsp soy sauce
  • 1 Tbsp finely grated fresh ginger
  • 1 Tbsp agave syrup
  • 2 cup water
  • sriracha or other garlic-chile sauce, for serving


In a large saucepan, combine the chicken stock with the water, agave syrup, grated ginger and soy sauce and bring to a boil. Add the noodles and simmer over low heat for 2 minutes. Add the lime juice and season with salt and pepper.


Using tongs, transfer the noodles to bowls. Add the beef to the noodles and ladle the hot broth on top. Drizzle with the sesame oil and top with the basil, cilantro, scallions and bean sprouts. Serve with lime wedges and chile sauce.