Ingredients :
- 1 can (14 oz) Beef Broth
- as needed Rice Stick Noodles [10 second boil]
- 1 LG Egg [raw]
- 2 tbsp Garlic Chili Sauce
- 1/3 Cup Thai Basil Leaves
- 2 Thai Chilis [wear gloves to chop]
- 1 Extra LG Jalapeño [sliced - wear gloves]
- 1 tsp Minced Lemongrass
- 1/4 Cup Thin Sliced Cabbage [packed]
- 1/2 Cup Fresh Cilantro Leaves [+ extra for garnish]
- 1/3 Cup Sliced Green Onions
- 1 tsp Pickled Ginger
- 1 tbsp Quality Fish Sauce
- 1 Dash Chinese 5 Spice
- 1 tbsp Soy Sauce
- to taste Cracked Black Pepper
Method :
- Slice vegetables.
- Mix everything [except for egg and noodles] together in a large microwavable bowl.
- Microwave for 3 to 4 minutes. Make sure your broth is bubbling.
- Add [as needed] Rice Stick Noodles to broth mixture. Stir well.
- These rice Stick Noodles cook in 10 seconds in heated broth or water.
- Quickly add an egg and mix well. It"ll cook in the broth.
- Garnish soup with additional fresh Cilantro and sesame seeds. Serve with sides of Garlic Chili Sauce, Fish Sauce and Soy Sauce. Enjoy!
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