[Heartwarming Tomato, Lamb, and Baby Cabbage Rice Noodles] (Light and Delicious, Quick 15-Minute Recipe for the Whole Family)

🍅 Score tomatoes with an X**: Blanch in boiling water for 1 minute to remove skin, then dice and set aside. 🥬 Prepare baby bok choy**: Wash and slice the stems, tear the leaves into small pieces (for better flavor absorption). Prepare the tomato soup base 🔥 Heat a pan with cold oil, brush the bottom with a thin layer of oil, and sauté minced garlic until fragrant. 🍅 Sauté tomatoes until they become pulpy, then add diced tomatoes and cook over medium heat until soft and juicy. Add half a spoonful of sugar to enhance the flavor. Cook rice noodles & blanch lamb** -🐑 Blanch lamb slices over low heat, maintaining a gentle simmer, adding each slice one by one until it changes color (to avoid overcooking).

🍜 Soaking rice noodles: Soak dried rice noodles in warm water for 15 minutes (or cook until 80% done according to package instructions) 🥘 Boiling water: Pour in 500ml of water, bring to a boil, then add the soaked rice noodles and cook for 2 minutes.

Add baby bok choy and seasoning 🥬. Add the bok choy in batches, first adding the stems and cooking for 1 minute, then adding the leaves and cooking for 30 seconds. 🧂 Season simply with 1 teaspoon of salt, a pinch of white pepper, and chopped scallions.

After filling the bowl with rice noodles, pour the soup and vegetables over them.