Rice Noodle Soup

Name: Rice Noodle Soup
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Ingredients: 2 cups chicken or vegetable broth (add as needed); 1 tbsp Tianjin preserved vegetables; 1 tbsp fish sauce; ½ tsp salt; ¼ tsp white pepper powder; 4 Chinese chives or chives (cut into 1-inch segments)

Prepare rich, savory stir-fried rice noodles, served with Tianjin preserved vegetables, fish sauce, and chives.

15 min

Easy

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Ingredients

chicken or vegetable broth (add as needed) 2 cups

Tianjin preserved vegetables 1 tbsp

fish sauce 1 tbsp

salt ½ tsp

white pepper powder ¼ tsp

Chinese chives or chives (cut into 1-inch segments) 4

Instructions

Soak the rice noodles

In a medium bowl, soak the rice noodles in hot water for 5 to 10 minutes, until soft and pliable. Pour into a colander, drain, and shake loose.

Bloom the garlic

Heat a pan over medium heat for about 1 minute. Add the oil and heat until the oil thins and begins to shimmer. Add the garlic and stir-fry until fragrant, about 15 to 30 seconds.

Scramble the eggs and cook the noodles

Turn the heat to high, crack in the eggs and quickly stir-fry until they just begin to set (45 seconds to 1 minute). Add the rice noodles, then add the broth. Quickly toss the noodles so everything combines evenly. Add the preserved vegetables, fish sauce, salt, and pepper, and continue stir-frying and tossing.

Reduce and serve

Cook until boiling, then continue cooking until the noodles are soft but still slightly chewy and the liquid has reduced to about 1 cup (about 3 to 4 minutes total). The final result should be slightly soupy; add more broth if needed. Sprinkle in the chives, toss a few more times to heat through, and serve immediately.