For the soup
330ml stock (any you like)
squeeze chilli paste, to taste
2 tsp gluten free soy sauce
1 sheet ready to use rice noodle
handful stir-fry vegetable
Bring the stock to the boil in a saucepan, stir in a squeeze chilli paste and soy sauce, then drop in 1 sheet straight-to-wok noodles.
Simmer for a few mins until all the noodles have separated.
Add a handful stir-fry veg, reserving any leafy bits until later.
Simmer for 1 min until the veg is just tender. Stir in the leafy veg, then simmer for 1 min more.
Serve in a deep bowl, scattered with crushed peanuts.
Recipe adapted from: Good Food