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1
Bring water to a boil in a saucepan.
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2
Add rinsed soybean sprouts and green leafy vegetables and cook for 1 minute.
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3
Use a ladle to remove the cooked soybean sprouts and vegetables and place in a strainer; set aside.
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4
Remove the saucepan from heat and submerge rice noodles into the hot water.
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5
Stir briefly and cover the saucepan with lid.
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6
Let it stand for 23 minutes.
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7
Do not overcook otherwise the noodles will become mushy.
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8
Drain the cooked rice noodles and rinse with cold running water to stop further cooking.
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9
When the rice noodles are thoroughly rinsed, transfer them into a salad spinner and remove the excess water.
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10
Place the cooked soybean sprouts into a serving bowl (not a plate) first, and then add the cooked rice noodles on top of the sprouts.
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11
Place minced garlic, ginger, paprika, and crushed red pepper on top of the rice noodles and lay the cooked green vegetable in the bowl but on the side.
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12
Heat a skillet over high heat until its smoky hot.
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13
Add oil and wait 1530 seconds until oil is hot.
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14
Pour hot oil over crushed red pepper.
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15
Add vinegar, salt, and soy sauce and stir with noodles and vegetables together immediately.
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16
Garnish with green onion and serve.
