Stop Blogging and Cook

DAILY POSTS:
FEBRUARY16th WOK’S FOR DINNER
APRIL 13th ASIAN GROCERIES
APRIL 28th LITTLE ITALY BECKONED
APRIL 29th NOODLE UPDATE

GLUTEN-FREE & VEGAN

S H O P

GROCERY
Noodles made from rice or mung (soy) beans (also called bean thread) or sweet potato, often in single-serving portions, about 3/4 c each.  NOTE:  Unlike egg noodles, these do not expand much during cooking.

T I M I N G

SERVES 1
COOKING TIME:  4 – 15 min, depending upon type & size of noodle

C O O K  /  P R E P A R E

INGREDIENTS
Noodles
Water

COOKING/PREPARATION

1. Steep noodles in a small bowl filled with boiling water.  After a few minutes, stir to separate strands.
2. Noodles are done when they are translucent & tender.  Taste to be certain they’re done.
3. Drain well, shaking colander to remove as much moisture as possible.  If noodles have to wait for the rest of the meal, add a little olive oil & toss to keep from sticking together.  If noodles get cold, simply pour boiling water over them & drain.

S E R V E

Noodles can be put into broth soups (Chicken, Pho) to make them more substantial.  Or they can be substituted for any small-sized pasta.

W O R K P L A C E   L U N C H

Mung bean or rice noodles are quick to heat up at work; sweet potato vermicelli takes up to 15 min.  Just put in a bowl of hot water (2 min in the microwave) & let steep.  After a minute or two, stir with a fork to separate.