Thursday, July 2, 2009

Leftover Rice Noodles?

Make noodle soup. Obviously.

Boil carrots, mung bean sprouts, and rice noodles in 2 cups of chicken broth that has been flavored with soy sauce, red chili paste, and a drop or two of sesame oil. When everything is soft, pour into a bowl, squeeze a little lime on top, and sprinkle on cilantro.


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