Rice noodles soup


Just a week or more ago I was pondering (really hard) about what should I do this summer. I’ve a list that was more primary than a toddler’s daily activities. What can I do I wasn’t really inspired to too far from where I am.
Then I got the flu. The kind that I’ve never experienced before. You see, this one made me stay in bed, asleep, with no appetite AND not hungry for a couple of days. The last time this happened I was hmm, wait it has never happened before! The worst “sick day” I had was a tummy-wrenching skull breaking migraine.
Ah, the torture. A few days later I was fine enough to make myself a meal. Good thing I still have rice noodles in the pantry. I bought a bag of Thai rice noodles (according to the label it was made in Vietnam THAT”S WHY I bought it) from the imported section of the supermarket. Bad thing was I don’t have spring onions. I could’ve sworn I planted some last month, perhaps its the turkey again. I’ve seen the turkey parade in the garden and snack on my onion leaves before (even the bird’s eye chili wasn’t spared!).

onion leaves and patola


To continue, I made a big fuss about the onion leaves for a day. I made Alvin look around our neighborhood “talipapa” (little makeshift markets), no luck. The next day, our househelp offered to get me some for free. Imagine that. Free. Again. Only in the suburbs. I’m glad she came back after a three-week unannounced absence.
So I was happy. I can finally make a bowl of soup.
Rice noodles soup with pork bbq
(2-3 servings)
2 pork chops (fat slices ) marinated in 3 tbsp soy sauce, 1 tsp pepper flakes, 2 cloves minced garlic
200 grams glass noodles, flat or thin
1 1/2 cup patola [sponge gourd], thinly sliced (julienned if you want)
1 1/2 cup squash [maybe changed], thinly sliced (julienned if you want)
1/4 cup chopped fresh onion leaves
2 pcs red onion, minced
2-4 cloves garlic, minced (fried crisp)
oil for sautéing and frying
salt and pepper to taste
pork stock/broth (you may opt for the more available chicken stock)
The pork bbq maybe used after it has marinated for one hour then start prepping your ingredients. Pre-boil glass noodles (until al dente just like the Italians would say) then quickly douse in cold running water to stop from cooking.Drain. Set aside. Start grilling your pork.
Fry the garlic. Once golden brown, scoop the garlic out of the oil then set aside. Saute the red onion in the same oil,once translucent add the vegetables (of your choice). After one minute add pork or chicken stock/broth, bring to simmer, about 20 minutes. The stock should be tasty enough but you may adjust according to your taste with salt and pepper.
During that time the bbq should be ready. Let it rest for about 5 minutes before slicing in an angle. Set aside.
To serve. Place rice noodles in serving bowls. Add chopped onion leaves then ladle the soup into each bowl. Sprinkle with the fried garlic. Add sliced pork bbq. An optional chili flakes and sliced lime may serve as an additional seasoning. Serve immediately.

rice noodles soup closeup


Rice noodles is not to be confused with glass noodles (as I have before.) As it is aptly called glass noodles (ie sotanghon) has a glass like appearance once cooked in water BUT rice noodles look white, like steamed rice.
I felt a lot better after one serving (my appetite wasn’t back). the clear simple broth didn’t collide with barbecued pork and rice noodles. I loved how the spring onions gave freshness to the rather oily and bit bitter fried garlic (since I blackened them a bit, intentionally). Something like that is ALWAYS better than a serving of anything instant. Really, it is. If your a mom and your kid’s sick please save a bit of time to make them something healthier than the add hot water type. Just a thought.