Asian noodle soup recipe

Ingredients

• 1 Tablespoon grapeseed oil
• 1 Tablespoon sesame oil
• 2 garlic cloves, minced or pressed
• 1 Tablespoon minced fresh ginger
• 2 fresh red Thai chile peppers or small red chiles or serranos
• ½ medium onion, sliced
• ½ bunch Swiss chard, stems removed and chopped
• 6 cups low-sodium vegetable broth
• 4 ounces thin rice noodles
• 2 Tablespoons reduced-sodium soy sauce
• 2 cups snow peas
• 1 Tablespoon rice wine vinegar
• ¼ cup coarsely chopped fresh mint leaves
• 1 lime, cut in wedges
• 1 Tablespoon chopped fresh flat-leaf parsley

1. Heat the grapeseed and sesame oil in a large pot over medium-high heat. Add the garlic, ginger, and chile peppers and sauté until fragrant, about 1 minute. Remove the chile peppers if anyone is sensitive to hot food.
2. Add the onion and chard and cook until softened, about 4 minutes.
3. Pour in the broth and bring to a simmer. Add the noodles and soy sauce, stir to combine, and cook for 3 to 4 minutes, until the noodles are soft.
4. Remove from the heat and stir in the snow peas, rice wine vinegar, and mint.
5. Serve the soup with the lime wedges and parsley on the side.