Rice noodle soup recipes please!?

I wanted to eat some noodle soup and ended up buying rice noodles, can anyone share with me a tasty/easy to make rice noodle soup? I live near an asian market so I can try to get most of the ingredients there, lucky me, too bad I don't know what to make :(Rice noodle soup recipes please!?
I'm assuming the rice noodles you have are the clear ones? If so, just make your normal chicken soup and break the rice noodles up in it. I put things like carrots, cabbage, celery, yellow/white and green onions, water chestnuts, broccoli in my soup. You can also add some peas and about a teaspoonful of soy sauce will round it out nicely. The noodles are done very quickly - once they move around when you stir, they are good to go - something like 2-3 minutes.Rice noodle soup recipes please!?
I dont have any but if u go to recipezaar.com u can pretty much find anything u want.
Just cook them and your favorite soup veggies in chicken broth. If you want a more asian flavor, add a little sesame oil, garlic and ginger.
rice noodle soup with ham and lettuce





ingredients:





1 (3-lb) whole chicken


12 cups cold water


1 (6-oz) slice boneless ham (1/3 inch thick) such as Smithfield ham or baked Virginia ham


1 bunch scallions


1 (1-inch) piece fresh ginger, cut into 1/4-inch slices


4 garlic cloves, crushed


1/2 cup coarsely chopped fresh cilantro stems, roots discarded


1 1/2 teaspoons salt


6 oz dried rice noodles


3 cups finely shredded iceberg lettuce (1/4 head)





preperation:





Cover chicken with 12 cups water in a 6- to 8-quart pot.


Cut off one third of ham (trim if necessary) and cut into 1/3-inch dice, then chill. Add remaining two thirds ham to pot.





Trim scallions, then cut 1 scallion into thin slices and reserve. Cut remaining scallions crosswise into thirds and add to pot along with ginger, garlic, and cilantro stems.





Cook chicken, uncovered, at a bare simmer 3 hours (do not let boil), skimming foam as necessary. (Do not stir, or stock will be cloudy.)





Transfer chicken with tongs to a cutting board, reserving stock. When chicken is cool enough to handle, remove breast meat and shred into 3-inch-long strips, discarding skin. Chill strips and reserve remaining chicken for another use. Pour stock through a fine-mesh sieve into a large bowl, discarding solids and skimming off fat (see cooks' note, below).





Bring 6 cups stock with salt to a simmer.





While stock is coming to a simmer, bring about 2 quarts water to a boil in a 4-quart saucepan. Soak noodles in a bowl of very hot water until softened, about 10 minutes, then drain in a colander. Add noodles to boiling water and cook 1 minute, then add lettuce and cook 30 seconds. Drain in a colander.





Using tongs, divide noodles and lettuce among 6 deep bowls, forming small nests, then top with shredded chicken and diced ham. Ladle 1 cup hot broth into each bowl and sprinkle with sliced scallion.
go to the store... buy some campbell...





enjoy
This is really good with shrimp in it, too - if you like seafood.





2 cups Rice Noodles


2 1/2 cups Vegetable Stock


1 teaspoon ginger - grated


1 teaspoon garlic - grated


4-5 green onions - chopped


1 teaspoon lemon zest


2/3 teaspoon brown sugar


1 1/2 tablespoon light soy sauce


1/2 teaspoon red chilli powder


1/4 teaspoon black bean sauce


1 broccoli crown - chopped thinly


8-10 portabella mushroom - chopped thinly


1/2 cup baby carrots - chopped thinly


1/2 package extra firm tofu, cut into small cubes


1 tablespoon oil


Salt to taste


1 teaspoon lemon juice


lemon wedge %26amp; chopped cilantro to garnish





Take a thick wide bottomed pan. Heat oil and add ginger and garlic. Once they start sputtering add the vegetables - spring onions, carrots, mushrooms and broccoli. Saute for a couple of minutes, add soy sauce, sugar, chilli powder, lemon zest and stir it well.





Add the vegetable stock and let it cook for 7-8 minutes on medium low heat or till the vegetables are semi-cooked.





Then add rice noodles to the broth and cook for 2-3 minutes till the noodles are cooked.





Squeeze fresh lemon juice, garnish with lemon wedge and cilantro and serve.





Enjoy!