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Yi Jin's Dai-inspired Rice Noodle Soup

Soups and Congees

Yi Jin's Dai-inspired Rice Noodle Soup
1/2 pound round dried rice noodles
1 and ½ Tablespoons peanut or vegetable oil
2 Tablespoons coarsely chopped fresh garlic
2 Tablespoons coarsely chopped fresh ginger
2 teaspoons dried red chili flakes
4 ounces minced pork
salt and freshly ground black pepper, to taste
4 ounces fresh ripe red tomatoes, cut into quarters
2 pints chicken stock
1 and 1/2 Tablespoons thin soy sauce
2 teaspoons Chinese Shao Xing rice wine
3 Tablespoons finely minced scallions
1. Soak rice noodles for twenty-five minutes in warm water, drain, and boil in salted water for five minutes, then drain and set aside.
2. Heat a wok or frypan and when hot, add oil, then the garlic, ginger, and chili flakes and stir-fry for half minute, then add the pork, and salt and pepper, and stir-fry for three minutes.
3. Add the tomatoes, the stock, soy sauce, and the rice wine and reduce the heat, cover, and simmer for five minutes, then uncover and add the rice noodles and simmer for three minutes more. Stir in the scallions, and after one minute, serve.

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