Thursday, April 25, 2013

Rice Stick Noodle Soup

one bunch rice stick noodles (good for 2 pax)
2 boiled eggs
150g minced meat
some sliced carrot
4 cherry tomatoes
chopped green onions
1 pot chicken stock 
2 slices ginger
2 cloves garlic - lightly mashed
1 tsp fried shallot oil
sprinkle of fried shallot
salt and pepper to taste

 Marinade for meat
1 tbsp soy sauce
1 tsp fish sauce
1 tsp sesame oil
1/2 tsp sugar
dash of pepper
1 tsp cornstarch

  1. Cook rice stick noodles according to packet instructions. Drain and set aside.  Toss with some fried shallot oil.
  2. Bring chicken stock to a boil.  Add ginger, garlic, sliced carrot and marinated meat and cook for 1 to 2 minutes.
  3. Add noodles and tomatoes and bring to a boil again.  Sprinkle salt and pepper to taste.
  4. Ladle into serving bowls and add eggs. Top with fried shallot and chopped green onion.
  5. Serve warm with some cut chilli soy sauce mixture.

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