1/2 to 2/4 pound pork shoulder 1/2 to 3/4 pound boneless, skinless chicken breasts [OR any combination of 2 to 3 pounds of meat] 8 Asian frozen fish balls, thawed 8 sticks surimi 4 to 8 fried tofu cakes (2 - inches square) 2 ears pre-cooked corn on the cob, cut crosswise into quarters (or 8 ears of canned baby corn, rinsed) 1 pound baby bok choy, washed and separated into leaves 1/2 pound enoki mushrooms 4 ounces uncooked
mung bean thread noodles (vermicelli)
Not exact matches
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.
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).
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.
Glass
noodles, also called
bean threads, are made from
mung bean flour and have a delightfully bouncy texture.
There are several low GI gluten - free options available fresh and dried: buckwheat (soba)
noodles; cellophane
noodles, also known as Lungkow
bean thread noodles or green
bean vermicelli, are made from
mung bean flour; rice
noodles made from ground or pounded rice flour, are available fresh and dried.