Ingredients:

• 300g rice noodles
• 200g boneless chicken breast, sliced thinly
• 2 tablespoons vegetable oil
• 3 cloves garlic, minced
• 1 tablespoon fermented soybean paste
• 1 teaspoon turmeric powder
• 1 tablespoon fish sauce
• 4 cups chicken stock
• 1 tablespoon chili oil
• 1 cup shredded cabbage
• 1/4 cup chopped spring onions
• 2 tablespoons roasted peanuts
• Lime wedges for serving

Instructions:

1. Soak the rice noodles in warm water for 10 minutes, then drain and set aside.
2. Heat the vegetable oil in a large pot over medium heat. Add minced garlic and cook until fragrant, about 1 minute.
3. Add the sliced chicken to the pot and cook until no longer pink, about 5 minutes.
4. Stir in the fermented soybean paste and turmeric powder, and mix well with the chicken.
5. Pour the chicken stock into the pot, add the fish sauce, and bring to a boil.
6. Add the soaked rice noodles to the broth and cook for about 4-5 minutes until the noodles are tender.
7. Stir in the chili oil, then divide the noodles and broth among serving bowls.
8. Top each bowl with shredded cabbage, chopped spring onions, and roasted peanuts.
9. Serve hot with lime wedges on the side for squeezing over the noodles.

Notes:

Feel free to add your favorite vegetables or protein to customize this dish.