Asian-style noodle soup that'll keep you feeling cozy all winter long.
|3||Slices Maple Leaf Ready Crisp Bacon|
|3||Green onions, white and green parts separated, sliced thin on bias|
|2 tsp||Chopped fresh ginger|
|.25 tsp||Red pepper flakes|
|.5 cup||Oyster mushrooms|
|.5 cup||Snow peas|
|1.5 cups||Low-sodium chicken broth|
|100 g||Rce noodles|
|1 tbsp||Fish sauce|
|1 tbsp||Lime juice|
|.5 tbsp||sesame oil|
|Chopped cilantro (optional)|
|soft boiled egg (optional)|
Cook bacon in large saucepan over medium heat until crisp, about 30 seconds. Using slotted spoon, transfer bacon to paper towel–lined plate.
Pour off all but two tablespoons fat from pan and return pan to medium heat. Add green onions, ginger, and pepper flakes and cook until green onions have softened, about two minutes. Add mushrooms and cook until beginning to caramelize, about 4 minutes.
Add broth and bring to boil. Add rice noodles and simmer over medium-low heat until cooked, 10 to 15 minutes. Remove from heat and stir in fish sauce and lime juice. Serve, sprinkle with green onion tips and bacon. Add cilantro and egg if you're feeling artistic.
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