Cooking Instructions

• Cook your rice noodles according to the package directions. Rinse them with warm water and set them aside.
• Add 2 tablespoons of the oil and the garlic to a large pot and turn the heat on medium-low. Keep moving the garlic around until it turns light golden brown, about 2 to 3 minutes. Remove it to a plate with a slotted spoon and set it aside.
• Turn the heat to medium, add the last tablespoon of oil, shallots, and ginger. Cook, stirring often, until the shallots are soft and lightly browned, about 5 minutes. Add the hoisin and cook for about 1 minute. Add the stock or water and bring to a boil, then simmer with the chicken and scallion whites until cooked through. Shred chicken once removed and return to pot with sesame oil and scallion greens. Season the broth as desired.
• To serve, divide the noodles into four bowls, ladle in the hot broth and chicken, and top with crispy garlic and torn cilantro. Serve with lime wedges and chili-garlic paste on the side.