Spicy Pork Noodle Soup with Toasted Garlic - Alison Roman

Name: Spicy Pork Noodle Soup with Toasted Garlic - Alison Roman
Ingredients: 2 tablespoons neutral oil; 8 garlic cloves, thinly sliced; 1 pound ground pork (you can also use turkey or chicken if you don’t do pork); 1 ½ teaspoons red-pepper flakes , plus more; Kosher salt , freshly ground black pepper; 1/4 cup soy sauce or tamari , plus more; 1 large bunch pea leaves, spinach, swiss chard or kale, thick stems removed, leaves coarsely torn or chopped; 2 tablespoons finely grated fresh ginger (from about a 2-inch piece); 6 ounces rice noodles (thick- or thin-cut), cooked and drained; ½ medium red, yellow or white onion or 4 scallions , thinly sliced; 1–2 cups cilantro , leaves and tender stems, coarsely chopped; Fish sauce , optional

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This soup is about as flexible as it gets. Don’t leave out the raw onion at the end, 100% inspired by the chicken pho I order at least once a week from October to April.

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Ingredients

2 tablespoons neutral oil
8 garlic cloves, thinly sliced
1 pound ground pork (you can also use turkey or chicken if you don’t do pork)
1 ½ teaspoons red-pepper flakes , plus more
Kosher salt , freshly ground black pepper
1/4 cup soy sauce or tamari , plus more
1 large bunch pea leaves, spinach, swiss chard or kale, thick stems removed, leaves coarsely torn or chopped
2 tablespoons finely grated fresh ginger (from about a 2-inch piece)
6 ounces rice noodles (thick- or thin-cut), cooked and drained
½ medium red, yellow or white onion or 4 scallions , thinly sliced
1–2 cups cilantro , leaves and tender stems, coarsely chopped
Fish sauce , optional