Rice noodles, sometimes called “rice sticks” have become a staple in our home. They keep forever, are good for upset tummies, and can be cooked up in the microwave in the blink of an eye. Best of all, even a child can make them. Here is our cheater’s version of a filling comfort food type meal in a bowl.

Rice Noodle Egg Drop Soup

Yield: 2-3 main course servings

Ingredients:

• ½ package thin rice noodles (rice sticks)
• 4 cups chicken soup (instant or homemade)
• Juice of half a lemon
• 1 egg
• 3 drops Tabasco sauce (optional)
• 1 scallion, thinly sliced

Method:

• Cook rice noodles in chicken soup (on stovetop or in microwave, in microwave-safe bowl) 3-4 minutes, until rice noodles are tender but still have a “bite.”
• While rice noodles are cooking, beat egg in small bowl with a fork, to blend.
• Pour the beaten egg slowly into the rice noodles and soup, pulling a fork through the egg as it hits the soup, to make long “threads.”
• Add lemon juice and optional Tabasco sauce to soup, to taste.
• Garnish with sliced scallions
• Serve hot.