Asian rice flake noodles are delicious in soups and stir-fries. I love to make them for Summer and Winter. The big flat noodles resemble Mexican tortillas. In Mexico a similar soup is made using corn tortillas and vegetables. I have many Asian markets around here that carry a variety of noodles. I prefer to shop at Asian markets when purchasing noodles. These noodles are egg free and are made from rice or beans. Good for diabetic and gluten-free diets as well as Vegan.

Ingredients:

1 Package Kuay Chap Noodles; softened in hot water 3 Quarts Water 2 Medium carrots; cut into slices ½ Head fresh broccoli; cleaned and cut into bite size pieces ½ Cup fresh Snow Peas; cut into thirds ½ Head Cauliflower; cleaned and cut into bit size pieces 1 Cup Fresh or Frozen Corn 20 Mushroom; steamed and chopped 1 Onion finely chopped 3 Cloves Fresh Garlic minced 1 Teaspoon Fresh Ginger minced 1 Bunch Green Onions; diced 1 Bunch Fresh Mint, chopped fine 1 Package Chinese 5 Spice Soup Mix or 3 Vegan bouillon cubes Salt and Pepper to taste

Prepare:

1. Prepare kuay chap noodles by soaking in hot water to soften; drain and set aside 2. Bring water to boil in large pot over high heat, add package of five spice or vegetable bouillon cubes, carrots, onions, broccoli, cauliflower, ginger, garlic, mushroom; boil until tender about 6 minutes 3. Add snow pears, corn salt and pepper; boil 3 minutes 4. Add kuay chap noodles, boil 2 minutes until soft, do not over cook

Serve:

Serve in bowl topped with fresh mint leaves and green onions.