Look
for bean thread noodles — sometimes labeled vermicelli, mung bean or cellophane noodles — along with sheets of nori (seaweed) in the Asian section of most supermarkets.
Not exact matches
The menu description says that the salad is topped with «crispy rice sticks,» but they look to me like crispy
bean threads, cooked in a flash when dropped into hot oil
for a few seconds.
Soak the noodles in cold water
for 30 - 40 minutes (up to 1 hour, depending on the
bean thread noodle brand), then drain.
When you're happy with the flavour add the zucchini or
bean thread noodles and let simmer
for a few minutes, before turning off the heat.
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)
Swap noodles
for 100 % buckwheat soba noodles, kelp noodles (made from seaweed), zucchini noodles (see recipe by Jessica Sepel here), acorn noodles (made using acorn flour and buckwheat flour),
bean threads (made using mung
bean starch), buckwheat vermicelli, harusame (made from potato, sweet potato or mung
bean starch), shirataki (made from the konjac plant), sweet potato vermicelli (made from sweet potato starch) or tapioca noodles (made from tapioca starch).
Bring to a boil, reduce the heat to medium, cover and cook
for 5 minutes until the sauce is thickened and the
bean threads just begin to stick to the wok.