Quick Vietnamese Noodle Soup With Beef

I love pho, but this one is a lo cal copy so I wasn't sure how I would like it. I was a bit concerned when I googled the noodles.  They are almost calorie free, (never tasty) and they said that for the uninitiated they had a unpleasant smell.  (turns out like they smell like dirty socks soaked in musty fish sauce!)  This was a super quick recipe.  The only thing that might take you time is the slicing thin of the tenderloin, but your butcher can do that for you and then dinner would take 10 min tops.  The first few bites I wasn't sure I liked it.  I think I put way too much basil on mine and I was getting a lot of it in the first bites.  The meat was heavenly.  It looks raw in the picture, but once I dunked them under the broth, they were a perfect medium rare.  Thin slicing is key in this dish.  The noodles were odd, but they kind of grew on me.  They are made of tofu and like a cup of them was 20 calories. So from first bite I was saying we won't make this again, the boy was of the opinion he could take it or leave it and the husband really didn't like it.  By the end of the bowl, the boy was saying he changed his mind; he really liked it and I was agreeing.  The husband didn't finish his and had a double portion of the Tres Leche Cake I made for dessert.  I think he would have liked it but he just can't ever really like something that is lo cal.

Quick Vietnamese Noodle Soup With Beef
 3 c  chicken stock or low-sodium broth
2 c  water
1 T  agave syrup
1 T  finely grated fresh ginger
1 T  soy sauce
2    Eight-ounce packages  shirataki noodles,rinsed and drained
2 T  fresh lime juice,plus lime wedges, for serving
Salt and freshly ground pepper
1/2 lb trimmed beef tenderloin very thinly sliced across the grain
1 t  toasted sesame oil
1/2 c  chopped basil
1/4 c  chopped cilantro
1/4 c  chopped scallions
1 c  mung bean sprouts
Sriracha or other garlic-chile sauce,for serving
[Note: Argentinean Malbec's juicy, dark berry fruit is a nice
match for this comforting noodle soup. so says F&W]
1. In a large saucepan, combine the chicken stock with the water, agave
syrup, grated ginger and soy sauce and bring to a boil. Add the noodles
and simmer over low heat for 2 minutes. Add the lime juice and season
with salt and pepper.
2. Using tongs, transfer the noodles to bowls. Add the beef to the
noodles and ladle the hot broth on top. Drizzle with the sesame oil and
top with the basil, cilantro, scallions and bean sprouts. Serve with
lime wedges and chile sauce.
Notes Shirataki noodles are sold refrigerated at health food stores or
online at miraclenoodle.com.
One Serving 160 cal, 7 gm fat, 2.4 gm sat fat, 11 gm carb, 3 gm fiber,
15 gm protein.

Tres Leche Cake
For the cake
Vegetable oil
6 3/4    ounces cake flour,plus extra for pan
1 t  baking powder
1/2 t  kosher salt
4    ounces unsalted butter,room temperature
8    ounces sugar
5    whole eggs
1 1/2 t  vanilla extract
For the glaze
1    (12-ounce) can evaporated milk
1    (14-ounce) can sweetened condensed milk
1 c  half-and-half
 For the topping
2 c  heavy cream
8    ounces sugar
1 t  vanilla extract
For the cake:
Directions
Preheat the oven to 350 degrees F. Lightly oil and flour a 13 by 9-inch
metal pan and set aside.
Whisk together the cake flour, baking powder and salt in a medium
mixing bowl and set aside.
Place the butter into the bowl of a stand mixer. Using the paddle
attachment, beat on medium speed until fluffy, approximately 1 minute.
Decrease the speed to low and with the mixer still running, gradually
add the sugar over 1 minute. Stop to scrape down the sides of the bowl,
if necessary. Add the eggs, 1 at a time, and mix to thoroughly combine.
Add the vanilla extract and mix to combine. Add the flour mixture to
the batter in 3 batches and mix just until combined. Transfer the
batter to the prepared pan and spread evenly. This will appear to be a
very small amount of batter. Bake on the middle rack of the oven for 20
to 25 minutes or until the cake is lightly golden and reaches an
internal temperature of 200 degrees F.
Remove the cake pan to a cooling rack and allow to cool for 30 minutes.
Poke the top of the cake all over with a skewer or fork. Allow the cake
to cool completely and then prepare the glaze.

For the glaze:
Whisk together the evaporated milk, sweetened condensed milk and the
half-and-half in a 1-quart measuring cup. Once combined, pour the glaze
over the cake. Refrigerate the cake overnight.

Topping:
Place the heavy cream, sugar and vanilla into the bowl of a stand mixer.
Using the whisk attachment, whisk together on low until stiff peaks
are formed. Change to medium speed and whisk until thick. Spread the
topping over the cake and allow to chill in the refrigerator until
ready to serve.