For an other recipe I needed some homemade chicken stock. Chicken thighs were in the fridge.
To eat some of the chicken, I decided to prepare a salad. Since I wanted to use some Mung bean glass noodles, the salad went the Asian way.
I put 2 large carrots in the soup, just broken in 3 pieces. That helped to keep them in a good condition to be part of the salad later.
A piece of celery and a bay leaf added to the soup to improve the taste.
Recipe for 2:
40 g mung bean noodles
2 chicken thighs cooked and skinned
2 large cooked carrots, 1 celery stalk, 2 spring onions, 1 tomato
2 tbsp sesame seeds, 4 tbsp peanuts
3 tbsp soy sauce, 1 tbsp toasted sesame oil, 2 tbsp ketchup manis, salt, pepper, 2 tbsp black Chinese vinegar
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