Rice Noodles and Chicken Soup
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This is similar to Chinese Noodle Soup, but here rice noodles are used instead of Chinese noodles.
INGREDIENTS
6 cups bouillon
2 cups rice noodles
2/3 to 1 pound chicken or pork
6 leaves of romaine or Bibb lettuce, cut into small pieces
1 tablespoon chopped green onionDry rice noodles are available at Chinese grocery stores. Soak rice noodles in hot water for 20 minutes before cooking.
Boil the bouillon.
Fry the meat. Cut fried meat into small pieces, remove bones. Cook rice noodles separately until done, 10 to 15 minutes, drain in hot water.
Serve at once in bowls. Noodles first, sliced meat, lettuce and green onion on top. Pour 1 cup boiling bouillon over all ingredients.