1 onion, finely chopped
2-5 cloves garlic, finely chopped
salt and pepper, to taste
chopped vegetables (I used zucchini, carrot, spinach but chopped cabbage, beans or peas are common) (all optional)
1 bunch green onions, chopped into bite sized pieces
2-6 cups chicken stock, vegetable stock, or water
2-8 tbs dark soy sauce
4 tbs oyster sauce
1 tsp sugar
8-16 oz rice noodles
Add the chopped vegetables and sauté until starting to become tender. Add the stock, soy sauce, oyster sauce, and sugar. Bring to a simmer and add ingredients, such as pickerel cheeks or wild Shrimp. Simmer on medium heat and add in the rice noodles. Stir gently until all or almost all of the liquid has been absorbed. Add water or more stock, if more liquid is needed.
Serve immediately or warmed later, with a squeeze of lime juice.
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