Best Rice Noodle Soup With Bean Sprouts Recipes

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BEAN SOUP WITH RICE



Bean Soup with Rice image

Provided by Food Network

Categories     main-dish

Time 1h30m

Yield 4 to 6 servings

Number Of Ingredients 13

1 3/4 pounds fresh white beans
1 onion, chopped
2 garlic cloves, chopped
1 small stick celery, chopped
1 bunch parsley, leaves removed and chopped
1 bunch basil, leaves removed and chopped
1 small hot chili
3 tablespoons extra-virgin olive oil
2 ounces bacon, finely diced
1 pound ripe tomatoes, seeded and diced
Salt
Pepper
16 ounces rice, cooked

Steps:

  • Put the shelled beans in a pan with 2 quarts of cold water. Bring slowly to boiling point. Cook the beans until they are tender, adding salt when they are nearly done.
  • Finely chop the onion, garlic, celery, basil, parsley, and small piece of red chili. Fry these gently in 3 tablespoons of oil, together with the bacon. When it has all turned a light golden color, add the tomatoes. Season with salt and pepper, to taste, and continue cooking for about 15 to 20 minutes. Put it all through a vegetable sieve and add the beans with their cooking water. Stir well and continue cooking for 10 more minutes. Add rice. Serve hot or lukewarm without cheese.

RICE NOODLE SOUP WITH BEAN SPROUTS



Rice Noodle Soup With Bean Sprouts image

A bit of window screen mesh over a wide mouth Mason jar with a jar ring is all you need to sprout your own sprouts! Rinse twice a day & tilt to drain & in a few days you've got lots & lots of sprouts for soups, salads & fresh spring rolls! I love this soup - tasty, filling but not heavy. Perfect for hot weather when a cold meal alone just won't hit the spot. Easy too! from Taste of Thai - adapt directions

Provided by Busters friend

Categories     Clear Soup

Time 30m

Yield 6 serving(s)

Number Of Ingredients 11

8 ounces rice noodles, any width
1 tablespoon oil
1/2 lb ground pork
1 tablespoon fish sauce
3 shallots, minced
4 large garlic cloves, finely minced
1 tablespoon gingerroot, finely minced
56 ounces chicken broth
2 eggs, beaten
2 cups mung bean sprouts
2 tablespoons cilantro, chopped

Steps:

  • Prepare Rice Noodles according to the directions for pasta. Rice Noodles are done when they are al dente.
  • In a soup pot, heat the oil over medium heat. Add ground pork, fish sauce, shallots, garlic and ginger. Stir fry until the meat is no longer pink.
  • Add chicken broth. Bring to a boil. Reduce heat and simmer for 5 minutes.
  • Add eggs, stirring constantly until the eggs solidify.
  • Take off heat.
  • Add bean sprouts, cilantro and cooked rice noodles into soup bowls.
  • Ladle soup into bowls over sprouts, cilantro & noodles. Garnish with thinly sliced hot red chili pepper if you like.

Nutrition Facts : Calories 362.4, Fat 13.7, SaturatedFat 4.3, Cholesterol 106.1, Sodium 1245.7, Carbohydrate 37.5, Fiber 1.3, Sugar 2.5, Protein 20.4

QUICK AND EASY BEEF AND RICE NOODLE SOUP



Quick and Easy Beef and Rice Noodle Soup image

This recipe is my version of Vietnamese beef pho. It's perfect for a weeknight and full of flavor.

Provided by Jeff Mauro, host of Sandwich King

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 17

2 quarts beef stock
1 tablespoon beef soup base, such as Better Than Bouillon
1 tablespoon fish sauce
1 tablespoons hoisin sauce, plus more if desired
4 scallions, 2 sliced in half and 2 sliced thinly on the bias
2 inches fresh ginger, peeled and cut into thin rounds
2 whole cloves
2 whole star anise pods
1 cinnamon stick
1 to 2 tablespoons soy sauce
8 ounces thin rice noodles, cooked according to package instructions
4 ounces shaved beef
1 cup bean sprouts
1/2 cup fresh cilantro leaves
1/2 cup fresh mint leaves
1 jalapeno, sliced thin (seeds and ribs can be scooped out)
1 lime, cut into wedges

Steps:

  • Bring the stock to a very light simmer in a large pot, then add the beef base, fish sauce, hoisin, scallion halves, ginger, cloves, star anise, cinnamon stick and 1 tablespoon of the soy sauce. Simmer for 30 minutes.
  • Using a spider or strainer, remove all the solids, leaving you with just the broth. Taste and adjust the seasoning with the additional tablespoon of soy sauce if it needs more salt, or hoisin if it needs more sweetness. Bring the broth back to a light simmer.
  • Meanwhile, set up your bowls. On the bottom, divvy up the rice noodles, then top with the shaved beef. Pour in some simmering broth. Garnish with the bean sprouts, cilantro, mint, scallions sliced on the bias, jalapenos and lime wedges. Drizzle with extra hoisin if desired.

STIR-FRIED NOODLES & BEANSPROUTS



Stir-fried noodles & beansprouts image

A superhealthy side to perk up any Asian-style dish

Provided by Good Food team

Categories     Buffet, Side dish

Time 15m

Number Of Ingredients 5

3 nests medium egg noodles
1 tsp vegetable oil
4 spring onions , sliced
300g bag beansprout
soy sauce , to serve

Steps:

  • Put the egg noodles in a large bowl, cover with boiling water and leave to soak for 8 mins, or until the noodles are tender. Meanwhile, heat the oil in a large, non-stick frying pan and fry the spring onions for 1 min.
  • Add the beansprouts and continue to fry, stirring, for 2 mins. Drain the noodles and add to the pan with a good splash of soy sauce. Stir-fry for 1 min more, then serve.

Nutrition Facts : Calories 240 calories, Fat 3 grams fat, Carbohydrate 47 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 10 grams protein, Sodium 0.88 milligram of sodium

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