Bison Basics

INGREDIENTS

• 1/2 lb dry rice stick noodles
• 1 lb previously cooked tender steak or roast
• 1 to 2 tbsp canola oil
• 2 tsp Thai curry paste
• 1/2 lb green beans, trimmed and cut into short sections
• 7 cups chicken stock
• 1 tbsp fish sauce
• 4 green onions, chopped
• 6-8 large basil leaves, slivered
• bean sprouts
• coriander leaves

DIRECTIONS

• Cut previously cooked steak or roast into strips and set aside.
• Put noodles in a large bowl and cover with boiling water. Drain after 10 minutes.
• Rinse noodles under cold water. Drain again and set aside.
• In a soup kettle or large pot, heat canola oil over medium heat. Add curry paste to warm oil.
• Stir and cook for about a minute, aroma from spices should be quite noticeable.
• Add green beans, chicken stock, and fish sauce.
• Bring to a boil then reduce heat and simmer for 5 minutes or until beans are tender-crisp.
• Add the set-aside noodles, green onions, and basil leaves. Heat through.
• Ladle into soup bowls. Top each portion with bison slices.
• Garnish with bean sprouts and coriander leaves.
• Serves 6