Beef Rice-Noodle Soup   From Every Day with Rachael Ray November 2006 FOUR SERVINGS Prep Time: 10 min Cook Time: 10 min 5 ounces rice noodles (rice vermicelli) 2 cups bean sprouts (about 3/4 pound) 1 pound deli roast beef, cut into 1/2-inch strips 1 tablespoon vegetable oil 1 jalapeño chile, seeded and thinly sliced crosswise 3 scallions, thinly sliced (white and light green parts only) One 14-ounce can beef broth Salt 1/3 cup cilantro leaves Lime wedges, for serving 1. Add the rice noodles to a medium saucepan filled with water and bring to a boil. Cook until tender, about 3 minutes. Drain, rinse with cold water and drain again. Divide the cooked rice noodles, bean sprouts and roast beef strips among 4 soup bowls. 2. Heat the oil in the same pan over medium heat. Add the jalapeño and scallions and cook, stirring occasionally, until softened, about 2 minutes. Add the beef broth and 2 cups water and bring to a boil. Cook, uncovered, for 10 minutes. Season the soup with salt and divide among the bowls. Garnish with the cilantro leaves and lime wedges.

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