Oriental Soup Entree | Arctic Gardens

Ingredients

• 125g rice vermicelli
• 15ml soy sauce
• 5ml Tahi red curry paste
• 1 piece fresh ginger (2.5 cm), peeled and sliced
• juice of half a lime
• 225g bean sprouts
• fresh cilantro to taste
• 2 l veal stock or beef broth
• 15ml ponzu sauce
• 10 fresh cilantro leavers
• 1 bag (750g) Arctic Gardens Oriental Style Vegetables
• 454g (1lb) of beef fondue meat in slices
• salt and ground pepper