Asian Rice Noodles with Vegetables and Broth
- 2 garlic
- 2 teaspoons vegetable oil
- 300 grams green Beans (fresh or frozen)
- 3 scallions
- 100 grams rice or Angel hair
- 1 soybean sprout
- ¾ liter Meat stock
- 1 tablespoon light soy sauce
- 1 tablespoon lime or lemon juice
- 1 tablespoon sesame oil
- Iodized salt
- freshly ground peppers
- 2 tablespoons Coriander
Peel the garlic cloves, chop finely and fry in a pan in oil until golden brown.
Rinse the fresh green beans, trim and cut diagonally into 2 cm (approximately ¾ inch) wide pieces. (Thaw the frozen green beans before using)
Rinse, trim and cut the scallions diagonally into 1 cm (approximately ½ inch) long pieces.
Cook the angel hair (rice noodles) in boiling water according to package directions. Drain in a colander and keep warm.
Blanch the green beans for 4 minutes in boiling water. Drain, rinse with cold water, and drain.
Boil the meat or vegetable broth. Stir in the soy sauce, lime or lemon juice and sesame oil, and season with salt and pepper.
Place the cooked angel hair, green beans, scallions and sprouts in deep plates. Pour the seasoned broth over and serve sprinkle with fried garlic and cilantro leaves.