Portion Size: 1 cup

Ingredients: Yields: 8  servings

Ingredients	Notes:
2 tablespoons canola oil
2 cloves garlic minced	Washed, peeled and minced
½ pound ground beef
¼ cup finely chopped onion	Washed, peeled and finely chopped
¼ cup yellow curry paste
1 cup fresh beech mushrooms	Washed, trimmed and sliced
1 cup diced zucchini	Washed, trimmed and diced
1  red bell pepper	Washed, trimmed and diced
6 cups reduced sodium beef broth
1 (16 oz.) can low fat coconut milk
3 tablespoons fish sauce
2 tablespoons brown sugar
½ cup fresh basil leaves	Washed trimmed and chopped
8 oz. soba or ramen noodles

Directions:

Steps:	Directions:	Critical Control Point /Quality Assurance
1	Heat the oil into a large stock and set over medium heat.
2	Add ground beef Cook until browned. Stir in onions. Cook until translucent. Drain excess fat.
3	Add curry paste, mushrooms, zucchini, bell pepper,  beef broth, coconut milk, fish sauce, brown sugar and bring to a boil.
4	Reduce the heat to low, cover and cook at a low simmer until tender, approximately 15 to 20 minutes. Add noodles 10 minutes before serving. Serve immediately	Cook until internal temperature reaches 165°F.