Thai Beef Rice Noodles {Gluten Free}

unnamed (7)Everyone loves a good warm cup of noodles – especially with a little Asian flavor. Well, it snowed again last night, so wanted to make something wholesome and light for dinner.

This gluten free, both dish really fit the bill. Want to impress a date or cook for your family? This little bowl of goodness is set to impress!

You will be licking the bowl wanting seconds after making this soul warming noodle soup.

You will need: 1 quart gluten free beef broth {Pacific is the brand I use}, 2 handfuls of spinach, ½ large onion – chopped, 3 cloves garlic – diced, ½ bag of thick rice noodles, 2 tbsp. Bragg’s liquid aminos {soy sauce – for non-gluten people}, 1 tbsp. creamy peanut butter, 2 tbsp. sesame seeds, ginger – shredded, 1 tbsp. sesame oil, and salt to taste.

First, pour your beef broth into a large bowl on the stove. While you let it boil, chop up your onions and garlic – then sauté them in olive oil. When brown, add them to the soup mixture.

Dump the liquid aminos {soy sauce} into the pot, as well as, the peanut butter and stir this thoroughly. Make sure the peanut butter is melted and you have a very even looking soup.

I used the cheese grader for the ginger. Simply, shred some fresh ginger – maybe a tbsp. full and place that in your soup. Also add in the sesame seeds and oil at this time.

Finally, add the rice noodles and stir. Let the noodles get soft in the pot. You may want to cover the lid for about 10-15 minutes {with the heat on low}.

Lastly, add in your spinach. Fold these into the soup. You don’t want them to get too wilted. Maybe let them sit in the soup – for a few minutes. Taste and add salt if needed!

Serve – and shock your friends with this amazing gluten free noodle bowl! Yum.

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