Ingredients:
- 12 cups low sodium organic free range chicken broth
- 1/4 cup srirancha hot sauce
- 1/4 cup low-sodium tamari sauce
- Juice from 3 limes
- 1 teaspoon extra virgin olive oil (light)
- 2 teaspoons garlic powder
- 2 teaspoons of onion powder
- 1/2 teaspoon of sea salt
- 1 medium onion (cut in rings)
- 6 green onions (thinly sliced)
- 1/2 cup chopped cilantro
- 1 1/2 cups bean sprouts
- 1 bunch basil
- *8 oz brown rice noodles (thin)
- 1 1/2 lbs grassfeed beef top sirloin (thinly sliced ) or chicken
Directions:
1. In a large skillet, sautéed the thinly sliced beef (chicken) until cooked to liking.
2. Place chicken broth, garlic, lime juice, onion powder, salt, olive oil, srirancha sauce, tamari sauce and onions in a large pot. Bring to a boil and reduce heat to low.
3. Follow directions, on package, for the brown rice noodles.
4. (Makes 4-6 servings) Divide noodles into bowls; top with sirloin, cilantro, and grinds, pour hot broth over the top. Serve with bean sprouts, cilantro, basil, and low sodium soy sauce (optional)
*Noodle type may be substituted (Besides the brown rice noodles, I also sautéed zucchini noodles. (vegetti- spiral cutter)
