Rice Noodle Soup With Bean Sprouts

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 8 ounces rice noodles, any width
• 1 tablespoon oil
• 1/2 lb ground lamb
• 1 tablespoon fish sauce
• 3 shallots, minced
• 4 large garlic cloves, finely minced
• 1 tablespoon gingerroot, finely minced
• 56 ounces chicken broth
• 2 eggs, beaten
• 2 cups mung bean sprouts
• 2 tablespoons cilantro, chopped

Recipe

• 1 prepare rice noodles according to the directions for pasta. rice noodles are done when they are al dente.
• 2 in a soup pot, heat the oil over medium heat. add ground lamb, fish sauce, shallots, garlic and ginger. stir fry until the meat is no longer pink.
• 3 add chicken broth. bring to a boil. reduce heat and simmer for 5 minutes.
• 4 add eggs, stirring constantly until the eggs solidify.
• 5 take off heat.
• 6 add bean sprouts, cilantro and cooked rice noodles into soup bowls.
• 7 ladle soup into bowls over sprouts, cilantro & noodles. garnish with thinly sliced hot red chili pepper if you like.