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Rice Noodle Soup

Soups and Congees

Rice Noodle Soup
½ pound dried rice noodle sticks (called mei fun)
1/4 pound shelled medium shrimp, veins removed and discarded, each cut in three or four pieces
2 eggs, well beaten, and made into an omelette, cut it into slivers and set it aside
4 to 6 peeled and minced shallots
1 Tablespoon vegetable oil
8 cups vegetable or fish stock
2 tablespoons thin soy sauce

1. Simmer dried rice sticks for four minutes, then drain and rinse them in cold water.
2. Heat a wok, add the oil and fry them stirring for half a minute.
3. Next, in a large pot, bring the stock to the boil, add the rice noodles and the soy sauce, and the egg slivers, stir and serve in individual soup bowls.

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