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INGREDIENTS

• 8 cups water
• 8 ounces wide rice noodles (or labeled as “rice sticks”)
• 3 ounces soybean sprouts
• 4 ounces green leafy vegetables (such as bok choy or spinach)
• 2 tablespoons oil
• 1 clove garlic, minced
• 1 teaspoon minced ginger
• 1/2 teaspoon paprika powder
• 1/4 teaspoon crushed red pepper, or more to taste
• 2 tablespoons apple cider vinegar
• 1/2 teaspoon salt
• 2 teaspoons soy sauce (tamari for gluten-free)
• 1/2 tablespoon chopped green onion, for garnishing (optional)

PREPARATION

1. Bring water to a boil in a saucepan. Add rinsed soybean sprouts and green leafy vegetables and cook for 1 minute. Use a ladle to remove the cooked soybean sprouts and vegetables and place in a strainer; set aside.
2. Remove the saucepan from heat and submerge the rice noodles into the hot water. Stir briefly and cover the saucepan with lid. Let it stand for 2-3 minutes. Do not overcook otherwise the noodles will become mushy.
3. Drain the cooked rice noodles and rinse with cold running water to stop further cooking. When the rice noodles are thoroughly rinsed, transfer them into a salad spinner and remove the excess water.
4. Place the cooked soybean sprouts into a serving bowl (not a plate) first, and then add the cooked rice noodles on top of the sprouts. Place minced garlic, ginger, paprika, and crushed red pepper on top of the rice noodles and lay the cooked green vegetable in the bowl but on the side.
5. Heat a skillet over high heat until it’s smoky hot. Add oil and wait for 15-30 seconds until the oil is hot. Pour the hot oil over the crushed red pepper. Add vinegar, salt, and soy sauce and stir with the noodles and vegetables together immediately. Garnish with green onion and serve.

Recipe by: Joyce Gan