Borrowed from Chinese immigrants, this simple dish is a classic comfort food in Hawaii, where it’s known as “long rice.” Despite the name, there’s no rice here; the slippery, transparent noodles are made from mung beans, though you can swap in rice vermicelli. This recipe is a great use for leftover Thanksgiving turkey.
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Delicious and filling. Did not find the recipe "fussy" at all.
Great Asian soup! I added sliced jalapeo for a kick. And garnished it with bean sprouts, cilantro! Yum! Great flavor! I will make this again, so much for going out to buy Pho!
5-star for flavor. Recipe is a bit fussy. First, noodles should be softened in very hot water for about 5 minutes. Using a wok at high heat, a lot of effort can be trimmed down. Stir fry ginger & garlic. I added julienned carrots for color. Then the ribs of the bok choy, then the greens, and 3 splashes of soy sauce (I use grain-free lower sodium tamari), giving each ingredient a 1-minute stir fry before addition of the next. Add turkey meat - stir fry for 1 min. Add the drained softened noodles, and the broth. Bring to a boil - done. After the mise en place, total cook time was about 8 minutes.
The home of Italy’s lush risotto rice, Vercelli lies in the Piedmont region of northern Italy, nestled between the Alps and the Mediterranean. Moveable Feast with Fine Cooking pays a…View all Moveable Feast recipes and video extras
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