Preparation

• MIX pork, cornstarch, salt and white pepper in medium bowl. Cover. Refrigerate 20 minutes

• MEANWHILE, soak rice noodles in warm tap water 15 minutes. Drain. Rinse noodles under cold water to cool. Set aside.

• HEAT oil in medium saucepan on medium heat. Add red chili paste, chile and garlic; stir fry 1 minute. Add broth; bring to boil. Add pork and noodles, stirring to separate pork pieces. Return to boil. Stir in green onions. Ladle soup into bowls. Serve immediately.