4ounceBean Thread NoodlesAlso known as glass, mung bean or vermicelli. Soaked in water for 15 min to soften
Additional soy sauce, salt, fish sauce, or coconut aminos if broth needs flavor.
Green Onions, Cilantro leaves, lime wedges, and fried garlic for serving.
Instructions
Soak glass noodles in water until for about 15 minutes to soften. Cut noodles with scissors to make them shorter.
Finely chop cilantro stems and garlic, then add white pepper, and soy sauce to the ground chicken or pork. Mix together until incorporated and refrigerate while prepping the soup.
Bring water to boil. Once water is boiling, take a pinch of the ground meat mixture and place it in the boiling water. Once all the meat is added, continue to boil for a few minutes until the meatballs reach the top.
Drain noodles from water and set aside. Cube tofu, and chop cilantro and green onions for garnish.
Add cubed tofu, drained noodles, and soy sauce to soup pot. Cook on a low boil for about 2 minutes then remove from heat. If broth needs more flavor you can add salt, fish sauce, or more soy sauce. Serve into bowls and garnish with green onions, cilantro, squeeze of lime, a dash of white pepper and fried garlic if you have it.
Video
Notes
The glass noodles will expand in the soup. Leftovers can be stored up to a day, just keep in mind, more broth may be needed. This soup is best served the same day. Add extra veggies like cabbage or broccoli.More Glass Noodle Recipes:Yum Woon SenPad Woon Sen
Nutritional information is provided as an estimate only and depends on ingredients and amounts used. Thai Caliente makes no guarantees to the accuracy of this information.
Keyword Gang Jued, Gang Jued Woon Sen, Thai Glass Noodle Soup