Step 1/5
- 6 cloves garlic
- 6 g ginger
- 2 scallions
- 4 radishes
Mince garlic and ginger. Slice scallion into fine rings. Thinly slice radishes and set aside.
Step 2/5
- 200 g broad rice noodles
- 120 g bean sprouts
Bring a large pot of water to a boil. Add rice noodles and bean sprouts and cook for approx. 3 - 5 min., or until al dente. Drain completely.
Step 3/5
- 2 tbsp soy sauce
- 4 tsp dark rice vinegar
- salt
- white pepper
Divide soy sauce and dark rice vinegar evenly into two bowls. Season with salt and white pepper. Add cooked rice noodles and bean sprouts to the bowl.
Step 4/5
- 2 tsp chili flakes
- 2 tsp chili powder
- 2 tbsp vegetable oil
- 1 tbsp toasted sesame oil
Divide garlic, ginger, scallions, chili flakes, and chili powder, among each of the bowls. Then heat vegetable oil and sesame oil in a frying pan until smoking hot. Drizzle hot oil immediately over the bowls, so that the chili and garlic sizzle.
Step 5/5
Mix to combine and garnish with sliced radishes and fresh cilantro. Enjoy!