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Gluten-free flat rice noodle soup (Hủ Tiếu or Kuay Teow)?
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Happy Monday, my Insta friends?. I found some fresh flat rice noodles at the store that is perfect for this dish. Great for slurping, this noodle soup is gluten-free and it’s one of my favorite savory breakfast back at home. Although it’s not usually served with mint at home, but adding it really gives this soup a delicious aroma (learned that from Vietnamese cuisine).
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Recipe (serves 4)
Ingredients:
~ 1 lb of fresh flat rice noodle or dried rice noodle
~ 8 cups of homemade veggie stock/store-bought
~ 2 cups fresh mung bean sprouts
~ 1/2 cup of fresh spearmint
~ 1 pack firm tofu, drained and pan fried
~ 1/2 cup mini king oyster mushrooms, lightly pan fried
~ fresh Thai chilies, chopped
~ crispy garlic
~ sesame oil
~ chopped scallions and lime for garnish
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My homemade veggie stock is usually made from boiling a big pot of water (about 10-12 cups) with jicama, carrots, cabbage, scallions, 2 slices of ginger, onion for few hours (turned to simmer after it boils. Then, season with salt, white pepper and sometimes mushrooms granules. Sieve stock into Mason jars and refrigerate, stay fresh up to 3 days.
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If you get dried noodles, cook based on package instructions. Since mine was fresh, all I did was rinse with cold water to remove the oil, ladle hot soup over and topped with tofu, mushrooms, crispy garlic and mung bean sprouts.
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To make your own crispy garlic:
In a microwaveable bowl, place sliced garlic and add enough oil to cover the garlic, microwave for 2 mins in high. Garlic will stay crispy for few days as long as they are soaked in that oil. .
Hope you like this dish and have a great #meatlessmonday?
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