Boat Noodles

ingredients:

• 1/4 cup green onions

• 1/4 cup cilantro

• 1/4 cup Thai basil

• 1 tbsp chili flakes

• 14 garlic cloves

• 2 tbsp oil

• 1/2 cup vinegar

• 6 Thai chilis

• 4 heaping tbsp broth mix

• 8 cups of water

• 1 tbsp sugar

• 1/2 tbsp bouillon

• 1.5 lbs choice of protein (thinly sliced)

• 1.5 tbsp golden mountain sauce

• 14 oz of rice noodles

• 1 cup bean sprouts

• 2 cups Chinese broccoli

Instructions:

1. Prepare the condiments: chopped cilantro and green onions, place in A small bowl AND set aside. Place chili flakes and basil (off the stem) in separate small bowl.

2. Make fried garlic: grate 7 garlic cloves, in a small pan heat oil on high. When the oil is at 350F, add garlic. Stir garlic, until light golden brown and set aside in a bowl, oil & garlic.

3. Make the chili vinegar sauce: in a blender add chili, 7 garlic cloves and vinegar and blend until fully incorporated. Set aside in small bowl for serving.

4. In a pot, add broth mix,  8 cups of water, 1/2 tbsp sugar, and bouillon, bring to boil. Once boiling turn THE heat to medium. (This IS a good time to add large pieces of meat or root vegetables).

5. While the soup is heating up, marinate the sliced protein of choice with 1/2 tbsp of sugar and golden mountain sauce. At the same time in a separate large pot bring 12 cups of water to a boil.

6. Once the soup is at A roaring boil, add the marinated thinly sliced meat.

7. In the large pot of boiling water cook one portion at a time the rice noodles for about 45 seconds or to desired doneness. Set in bowl to serve. Blanch one portion at a time OF Chinese broccoli and bean sprouts (and any additional softer vegetables like bok choy) for about 15- 30 seconds and place on top of noodleS.

8. Ladle in soup, AND top with green onions, cilantro, basil, garlic oil, chili flakes, vinegar chili sauce (to taste).

NOTE: Mushrooms, bok choy, fried tofu are great meat alternatives for this dish.