Submitted by Tyler Rehberg
Serves: 2
Ingredients:
| 4 teaspoons Sao Noi Lemongrass Chili Oil | 2 tablespoons ginger |
| 2 tablespoons vegetable oil | 7 scallions |
| 1 tablespoon toasted sesame oil | 4 radishes |
| 2 tablespoons soy sauce | 1 bunch bean sprouts |
| 4 teaspoons dark rice vinegar | Cilantro (garnish) |
| 14-ounce package rice noodles | ½ teaspoon white pepper |
| 6 clove garlic | Salt to taste |
Directions:
- Mince garlic and ginger, slice scallions, and thinly slice radish.
- Bring a large pot of water to boil, add rice noodles, and cook for 3-5 minutes, until soft.
- Divide soy and vinegar evenly into two bowls and season with salt and pepper. Add rice noodles and bean sprouts.
- Mix garlic, ginger, scallions, and chili oil. Drizzle chili oil mixture over the bowls, mix and garnish with sliced radish and cilantro.