Market Noodle Soup

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1 1/2 pounds dried rice noodles

10 cups chicken stock or canned low-sodium broth

1 pound skinless, boneless chicken, cut into 1-inch chunks


Thai fish sauce (nam pla)

1/4 cup rice vinegar

1/4 cup soy sauce

2 cups pea shoots or stemmed watercress

1 1/2 cups shredded Napa cabbage

1 cup mung bean sprouts

Lime wedges

1/2 cup chopped unsalted peanuts

1/2 cup cilantro leaves

1/2 cup minced scallions

Asian chili sauce

Asian sesame oil

Freshly ground white pepper

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