Rice noodle soup with asian seasonings Recipe

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Rice noodle soup with asian seasonings

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Asian, Cereals, Herbs & Spices, Pastas & Noodles, Seasonings, Soups & Stews

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Ingredients:

Procedures:

1	Soak the rice stick in cold water to cover until pliable, about 20 min. Meanwhile, heat the oil in a wok to 350°F.
2	Fry the sliced garlic until a light golden brown, about 30 seconds.
3	Do not let the garlic brown too much or it will become bitter.
4	Transfer the garlic with a slotted spoon to paper towels to drain.
5	Let the oil cool and transfer it to a jar for use in other recipes.
6	Wipe out the wok with a paper towel.
7	Bring 4 qts of water to a boil in a large saucepan for cooking the noodles.
8	Place the stock, ginger, scallion whites, and star anise in the wok and bring to a boil.
9	Reduce the heat and simmer for 5 min. stir in the chicken, pepper, and fish sauce and simmer for 1 min. keep the broth hot, but do not boil.
10	Just before serving, drain the rice noodles.
11	Cook them in the boiling water until tender, about 1 min for thin rice sticks and 2-3 min for thick noodles.
12	Drain the noodles in a colander and stir them into the broth.
13	Correct the seasoning, adding pepper or fish sauce to taste.
14	Stir in the bean sprouts, basil, and chilies and remove the pan from the heat.
15	Ladle the soup into large bowls and sprinkle with the cilantro, scallion greens, and fried garlic.
16	Garnish with lime wedges and serve at once.
17	High-flavor, low-fat pasta by stephen raichlen isbn 0-670-86581-8 pg 10-11