Rice noodle soup
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Rice noodle soup

ERI

Ingredients

2 servings
  1. rice noodle for 2 people
  2. 500 ml any stock
  3. 1 cup soy bean sprouts
  4. 1/2 cup chopped cucumber
  5. 1/2 cup chopped coriander
  6. 4 slices chopped ginger
  7. 1 tbsp sugar
  8. 1 tsp salt
  9. 1 tbsp soy sauce
  10. 1/2 lime juice
  11. 1 tsp black pepper

Method

30 mins
  1. Blank step
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    Boil rice noodle and drain water. Add stock and ginger, boil them. After boil the stock, add all seasoning for your taste.

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    Pan fry cucumber, soybean sprouts and coriander with little vegetable oil, then season for light salt and pepper taste. Don't fry too much due to remain crunchy texture.

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    Pour soften noodle and soup in soup balls, then put grilled vegetables and line juice on top.

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