In large bowl soak rice stick noodles in boiling water for 3 minutes. Drain.
In large sauce pan heat oil, add chili pepper paste & cook for 30 seconds. Add pork, breaking up and cooking until cooked thoroughly. Stir in ginger and lemongrass, cook for one minute.
Stir in carrots, green onions, mushrooms and beef broth. Add star anise, fish sauce and soy sauce, bring to a boil. Cover and simmer until the vegetables are tender, roughly 15 minutes. Arrange noodles in bowls and laddle soup over them. Serve hot.
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|Serving Size: 1 Serving (361g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 137 (32%)|
|Amt Per Serving||% DV|
|Total Fat 15.2g||20 %|
|Saturated Fat 4.9g||24 %|
|Monounsaturated Fat 7.1g|
|Polyunsanturated Fat 2g|
|Cholesterol 40.8mg||13 %|
|Sodium 900.9mg||31 %|
|Potassium 748.2mg||20 %|
|Total Carbohydrate 55.2g||16 %|
|Dietary Fiber 3.1g||13 %|
|Sugars, other 52.1g|
|Protein 15.7g||22 %|
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Calories per serving: 424
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