VERMICELLI BEAN THREAD NOODLES RECIPE RECIPES

Steps:

• Pre-soak the bean thread noodles with clean water for 10-15 minutes until soft. And then cook in boiling water for around 30 seconds (If you want it to be softer, cook for another 30 seconds). They become soft quickly after soaking.
• Clean spinach and remove the hard roots. Add a small pinch of salt and several drops of oil in boiling water, and then blanch the spinach and shred carrots for 20-30 seconds. Transfer out and soak in cool water. Squeeze the extra water out.
• In a small bowl, smash the garlic cloves and then add 1/2 tablespoon of hot water. Soak the garlic for half minute and then mix all the other seasonings. Set aside.
• Place bean thread noodles, spinach, carrots and dressing sauce in a large bowl. Combine well and then serve cold.

Steps:

• Preheat the oven to 425. Line a roasting pan with either foil or parchment or you can use a cooking spray at the bottom too.
• Next, dip your boneless/skinless thigh into a bowl of milk then into the Shake N Bake seasoned coating and cover each side.
• Bake for 30 minutes.
• Boil a pot of water, turn it off, add your noodles to the pot making sure the water is covering the noodle. Leave for 15-20 minutes or until the noodles are transparent and tender. Strain, add a dash of olive oil or sesame oil to avoid them from getting to sticky.
• While the chicken is baking and the noodles are soaking, dice and/or chop your asparagus, garlic, green onions, bell pepper, zucchini, broccoli, and carrots.
• Next, add your sesame oil, veggies, thai chili peppers, and sesame seeds and sauté in a skillet until the veggies are tender.
• Then, turn off your veggies and set aside until your noodles and chicken are done.
• When both are done, add your noodles to the pan with the veggies, add your soy sauce and cashews and toss for 2 minutes until all is coated and blended.
• Lastly, add your sliced Shake N Bake chicken to the top and serve......Super Delectable....Enjoy!!!