Vietnamese pho noodle soup with tender beef

Ingredients:
​9 oz.  Udon noodles
2 cups  beef stock
1 - 2 large  fresh Jalapeno or Serrano chili pepper, cut into ¼” slices 
2 - 3 Tbsp.  fresh ginger, grated
2 Tbsp.  lite soy sauce
1 Tbsp.  fresh lime juice
1/2 tsp.  chili oil
1/8 tsp.  five-spice powder
6 oz. Hillshire Farm® Chuck Pot Roast w/Au Jus and Onions, pulled into large bite-sized pieces
1/4 cup  carrots, chopped
1/4 cup  yellow squash, cut into small cubes or sliced
1 Tbsp.  garlic, minced, fried
2 Tbsp.  red bell pepper, finely diced
1 Tbsp.  fresh cilantro, chopped
1  scallion, thinly sliced lengthwise
1  lime, cut into wedges

Instructions:

1. Cook noodles until al dente according to package direction; drain and reserve.
2. Heat beef stock in medium stockpot to 165°F.  Stir in chili pepper, ginger, soy sauce, lime juice, chili oil and five spice powder; continue heating for 4 minutes.
3. Stir in pot roast, carrots, squash and cooked noodles; heat for 2 minutes or until pot roast is hot and vegetables are crisp-tender.
4. Just before serving, stir in garlic, red bell pepper, cilantro and scallions into broth.  Place 3 oz noodles into bowls and ladle in 1/3 of broth and garnish with lime wedges.

Recipe and photo courtesy of Tyson