Quick Vietnamese Noodle Soup with Beef

Ingredients

• 1 tablespoon agave syrup 
• 0.5 cup basil chopped
• 0.5 pound beef tenderloin trimmed very thinly sliced
• 0.3 cup cilantro leaves chopped
• 1 tablespoon ginger fresh finely grated
• 2 tablespoons juice of lime fresh for serving
• 3 cups chicken stock see low-sodium
• 1 cup mung bean sprouts 
• 20 servings salt and pepper freshly ground
• 0.3 cup scallions chopped
• 1 teaspoon sesame oil toasted
• 2 packages shirataki noodles rinsed drained see Note
• 1 tablespoon soya sauce 
• 20 servings sriracha for serving
• 2 cups water 

Equipment

• bowl
• sauce pan
• ladle
• tongs

Directions

1. In a large saucepan, combine the chicken stock with the water, agave syrup, grated ginger and soy sauce and bring to a boil.
2. Add the noodles and simmer over low heat for 2 minutes.
3. Add the lime juice and season with salt and pepper.
4. Using tongs, transfer the noodles to bowls.
5. Add the beef to the noodles and ladle the hot broth on top.
6. Drizzle with the sesame oil and top with the basil, cilantro, scallions and bean sprouts.
7. Serve with lime wedges and chile sauce.