This glass noodle salad delivers in punches, featuring crunches of toasted peanuts against a springy backdrop of mung
bean threads soaked in a zesty lime sauce with a big umami kick.
Not exact matches
Soak the noodles in cold water for 30 - 40 minutes (up to 1 hour, depending on the
bean thread noodle brand), then drain.
1L Organic free range chicken broth (no sugar added / low sodium) 1L filtered water 2 brown onions, peeled and sliced 2 cloves garlic 1 x 10 cm piece ginger, finely sliced or grated with a microplane 2 free range chicken breasts, thinly sliced himalayan pink salt and freshly ground pepper, to taste 2 large zucchini, spiralised into noodles (or 1 packet
bean thread / glass noodles,
soaked in water for 15 minutes)
If using glass (
bean thread) noodles,
soak as per packet instructions.