Turn off heat, and let the carrots and
glass noodles soak in the hot water for another 2 minutes.
Not exact matches
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.
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.