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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 6 |
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This was sooooo good and makes a quick, fun dinner. The noodles get big after sitting in the water. The soy-ginger sauce is the best part. Really tasty, lots of different flavors all at once. I used the leftover sauce over plain rice. I might add bok choy to the soup next time. Ingredients:
12 ounces rice noodles |
1/2 cup soy sauce |
1 small lime, juice of |
3 garlic cloves, minced |
4 slices fresh ginger (thin, big slices) |
2 tablespoons minced gingerroot |
1/2 teaspoon crushed red pepper flakes |
1 tablespoon sugar |
8 cups good vegetable stock |
4 star anise |
4 whole cloves |
1/2 cup diced extra firm tofu |
2 cups fresh bean sprouts, coarsely chopped |
1/4 cup fresh cilantro, coarsely chopped (you must use fresh) |
4 scallions, chopped |
1/2 cup fresh mint, coarsely chopped (fresh here too) |
chinese hot chili paste (like tiger sauce) |
Directions:
1. Soak the rice noodles in water for 20 minutes. In a bowl, combine soy sauce, limejuice, minced ginger, red pepper sugar and 2 T water. Set aside.
2. Meanwhile, in a large saucepan, bring broth to a simmer.
3. Add star anise, sliced ginger and cloves. Cook for 20 minutes then remove spices with a slotted spoon. Add tofu to broth.
4. Bring 8 cups water to a boil and cook the rice noodles. Drain.
5. Divide the noodles into 4 bowls. Ladle hot broth over the noodles.
6. Top with bean sprouts, cilantro, scallions and mint. Serve with soy-ginger-garlic sauce and hot chili paste on the side.
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