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| 1/4 x ca. 450 g | Bean-thread noodles; (also known as |
| | Cellophane noodles) |
| 4 | cloves garlic minced |
| 1/3 Tasse | soy sauce |
| 2 Esslöffel | sugar |
| 1 Esslöffel | Asian sesame oil |
| 1 Teelöffel | Dried hot red pepper flakes |
| 1/2 Tasse | Plus 1 teaspoon rice vinegar; (not seasoned) |
| 1 x ca. 450 g | Filet mignon; cut into |
| | 1/4-inch-thick |
| | Julienne strips |
| 2 Dose | Beef broth; (14 1/2-oz) |
| 1/4 Tasse | water |
| 1 | Asian pear; cut into julienne |
| | Strips |
| 2 | Scallions; (green parts only), |
| | Thinly sliced |
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Soak noodles in a bowl of cold water until pliable, about 15 minutes, and drain. Cut into 2-inch lengths.
While noodles are soaking, stir together garlic, soy sauce, sugar, sesame oil, red pepper flakes, and 1/2 cup vinegar. Add beef and marinate at room temperature, stirring occasionally, 15 minutes. Bring broth and water to a boil. Add beef and marinade and cook 2 minutes. Stir in noodles and cook until just tender, about 2 minutes.
Toss pear and scallions with remaining teaspoon vinegar. Spoon noodles and broth into bowls and top with pear and scallions.
Per serving: 345 Calories (kcal); trace Total Fat; (1% calories from fat); 28g Protein; 59g Carbohydrate; 0mg Cholesterol; 8054mg Sodium Food Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 3 Vegetable; 1 Fruit; 0 Fat; 1 1/2 Other Carbohydrates
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