Low Fat Spicy Beef Noodle Soup

Warm up with a comforting bowl of **Low Fat Spicy Beef Noodle Soup**, a lighter yet flavor-packed twist on the classic favorite. Featuring lean ground beef, velvety rice noodles, and a fragrant broth infused with garlic, ginger, and a kick of chili paste, this soup delivers bold, satisfying flavors without the excess fat. Fresh vegetables like julienned carrot and tender bok choy add vibrant texture, while low-sodium soy sauce and fish sauce enhance the savory depth. Ready in just 40 minutes, this quick and healthy one-pot meal is perfect for a busy weeknight dinner or a cozy lunch. Garnish with scallions, cilantro, and a squeeze of lime for an irresistible finish. Ideal for those seeking a light yet hearty comfort food, this spicy beef noodle soup is sure to become a family favorite!

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 300 g Lean ground beef (95% lean or higher)
• 150 g Rice noodles
• 6 cups Low-sodium beef broth
• 3 pieces Garlic cloves, minced
• 1 tbsp Fresh ginger, grated
• 1 tbsp Red chili paste (Sambal Oelek or similar)
• 2 tbsp Soy sauce (low sodium)
• 1 tsp Fish sauce
• 2 heads Baby bok choy, chopped
• 1 large Carrot, julienned
• 2 stalks Scallions, sliced
• 2 tbsp Fresh cilantro, chopped
• 1 piece Lime, cut into wedges
• 1 tsp Sesame oil
• 0.5 tsp Crushed red pepper flakes (optional, for extra heat)

Directions

Step 1

Prepare the rice noodles according to the package instructions. Drain and set aside.

Step 2

In a large pot or Dutch oven, heat the sesame oil over medium heat. Add the lean ground beef and cook until browned, breaking it up with a spoon. Drain any excess fat and set the beef aside.

Step 3

In the same pot, add the minced garlic, grated ginger, and chili paste. Stir and sauté for 1-2 minutes until fragrant.

Step 4

Pour in the low-sodium beef broth and bring to a gentle boil. Stir in the soy sauce and fish sauce.

Step 5

Add the julienned carrot and chopped bok choy to the pot. Simmer for 5-7 minutes until the vegetables are tender but still slightly crisp.

Step 6

Return the cooked beef to the pot and stir to combine. If desired, add the crushed red pepper flakes for extra spiciness.

Step 7

Divide the cooked rice noodles among serving bowls. Ladle the soup over the noodles, ensuring an even distribution of broth, beef, and vegetables.

Step 8

Garnish each bowl with sliced scallions and fresh cilantro. Serve immediately with lime wedges on the side for squeezing over the soup.

Nutrition Facts

Serving size	(2551.9g)

Amount per serving	% Daily Value*
Calories	952.8

Total Fat 33.7g	0%
Saturated Fat 8.1g	0%
Polyunsaturated Fat 5.9g
Cholesterol 210mg	0%
Sodium 4217.0mg	0%
Total Carbohydrate 75.6g	0%
Dietary Fiber 11.5g	0%
Total Sugars 11.7g
Protein 89.1g	0%

Vitamin D 21IU	0%
Calcium 617.0mg	0%
Iron 14.1mg	0%
Potassium 3305.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 31.5%

Protein: 37.0%

Carbs: 31.4%