I tried making glass noodles the other day they are surprisingly good they have a carbohydrate that the body absorbs slowly. They're actually made up from mung bean and potato starch. To cook them hydrate first by soaking in boiling water I always use plain water but I'm thinking if you added broth that would make them super yummy and then as you can see in the photo I stir-fried vegetables: cabbage, garlic, onions, carrots, a little bit of meat and then I folded the noodles in. Add soy sauce at that point then just continue to folding them gently until everything is heated and thoroughly mixed. Then I leave them covered a for about 5, 10 maybe 15 minutes they can steam and the flavor really marries. Sometimes they're better than next day but I don't really make things ahead. I hope you found this in a little bit helpful and comment your own thoughts tips or what would you like me to try cooking next because I love trying new dishes. #freshfitrecipe. #freshfitlocal #glassnoodles #homecook #momblog #foodie #foodbloggerlife #foodstars #asianamericanfood #purplecabbage @travelexplorerepet
February 26, 2019 at 02:45PM
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Recipes for life's kitchen.
Cooked by ME! Ashley Lynn Crossman author of multiple popular cook books. This is a selection of food and recipe posts from my Instagram feed @FreshFitLocal