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INGREDIENTS
Ingredients
- 8 ounces boneless pork chops, cut into thin strips
- 1 teaspoon cornstarch
- 1/4 teaspoon salt
- 1/4 teaspoon ground white pepper
- 6 ounces Thai Kitchen® Gluten Free Stir Fry Rice Noodles
- 2 teaspoons vegetable oil
- 2 tablespoons Thai Kitchen® Gluten Free Roasted Red Chili Paste
- 1 red Thai chile, seeded and thinly sliced
- 1 teaspoon minced garlic
- 4 cups Original Chicken Stock
- 2 green onions, thinly sliced
INSTRUCTIONS
- 1 MIX pork, cornstarch, salt and white pepper in medium bowl. Cover. Refrigerate 20 minutes
- 2 MEANWHILE, soak rice noodles in warm tap water 15 minutes. Drain. Rinse noodles under cold water to cool. Set aside.
- 3 HEAT oil in medium saucepan on medium heat. Add red chili paste, chile and garlic; stir fry 1 minute. Add broth; bring to boil. Add pork and noodles, stirring to separate pork pieces. Return to boil. Stir in green onions. Ladle soup into bowls. Serve immediately.
NUTRITION INFORMATION
(per Serving)Nutrition information coming soon.
