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.
Kind of bland. I had to pour in soy sauce and a little salt and it was still a bit bland. If I make this again, I'm going to double the ginger and the garlic.
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.
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