April 2019

Ingredients: 3 bunches of dried Mung Bean vermicelli 2 cloves garlic minced 1-2 table spoon olive oil 1 onion finely chopped 1 red bell pepper (thinly sliced) 1 package of shredded veggies (I used beet slaw, which has shredded broccoli, carrots, cabbage, beets & kale) 1 chopped green onion 2 cooked chicken breast chopped up Sriracha sauce for serving For the sauce: 4 tablespoon soya sauce 1 tablespoon fish sauce 1 teaspoon sesame oil 2 teaspoon sugar Steps: Boil water in a kettle and pour over noodles – let stand for approximately 3 minutes (until soft then drain. Mix all sauce ingredients together Heat oilRead More →