Thai Glass Noodle Soup

Who knew that glass noodles were actually mung bean thread noodles?? 'Cus I didn't, and now that I do...I think I'll need professional help. I. LOVE. GLASS. NOODLES.

I never knew what glass noodles really were. I thought they were cellophane vermicelli noodles, which, are not available at any Alaskan store I've ever been to. And I was right, they are cellophane vermicelli noodles! But, I failed to realize that they're one in the same with mung bean thread noodles. I saw these bean thread noodles yesterday at the store and Googled them on the spot (it's how I roll) and the rest is sweet, sweet history. Expect many more glass noodle recipes in your future...you've been warned.  

A creamy, Thai influenced soup filled with stir-fry vegetables, cubed tofu and chewy glass noodles. I love how quick this soup comes together and there's very minimal chopping. It's a great quick and easy dinner for a weeknight!

Thai Glass Noodle Soup

Serves 6

Notes: The glass noodles will absorb a bit more liquid the longer they sit in the soup. Oftentimes the storebrand of Worcestershire sauce is vegan and I believe the Annie's brand has a vegan one as well. I really like Thai Kitchen brand of coconut milk. Before opening it, vigorously shake the can to mix it. 

• Noodles:
• 4 oz. glass or cellophane vermicelli noodles (mung bean thread noodles), dry
• Broth:
• 4 cups vegetable broth
• 1 thumb-sized knob of fresh ginger, peeled and minced
• 1 Tbsp. soy sauce
• 1 Tbsp. vegan Worcestershire sauce (storebrand or Annie's can be vegan)
• 1 tsp. turmeric
• 1 tsp. brown sugar
• 1 tsp. rice vinegar
• 1 tsp. Hoisin sauce
• 1/4 tsp. fresh chili paste
• Conclusion:
• 12 oz. frozen stir-fry vegetables (about 3 cups)
• 1 15 oz. can full-fat coconut milk
• 10 oz. extra firm tofu, cubed small
• 1/2 lime, juiced
• fresh cilantro, chopped (garnish) 

Bring a teapot full of water to a boil. Place the dry glass noodles in a large bowl. Cover with boiling water and allow to sit for about 6 minutes. Drain and set aside. 

In a large soup pot, bring all the broth ingredients to a boil. Stir well. Reduce to low and add in the vegetables. Allow to cook for about 5 minutes. 

Remove from heat and add in the remaining conclusion ingredients except for the cilantro. Stir well and add in the cooked glass noodles. 

Serve hot and topped with fresh cilantro!

Good deed of the day: Please, please, pleeease sign this petition on Change.org! It seriously took me 5 seconds (yes, I counted) and you will be my hero, and also a hero for these poor little ducks. So please, just do it! Petition on Change.org - Stop Torturing Ducks for Foie Gras

German word of the day: Glass noodles --> Glasnudeln (pronounced: glassnoodlein) - yep, even the Germans have a word for these addictive noodles!

[yumprint-recipe id='81']

Fresh Thai Pesto and Purple Cabbage Spring Rolls

I'm getting a little weary of the same old boring, predictable spring roll. You too? Never fear! Allow me to introduce these Fresh Thai Pesto and Purple Cabbage Spring Rolls. A refreshing and unique take on the typical spring roll, but still tasty enough to satisfy even the most snobby of spring roll eaters (such as myself). Perhaps the greatest thing of all though, aside from how incredibly delicious these are, is how quick and easy they are to make too!

Fresh Thai Pesto and Purple Cabbage Spring Rolls

Inspired by Tales of a Kitchen

Makes 7 spring rolls

• -For the Pesto
• 2 handfuls of fresh basil leaves (half a large container, or two little containers)
• 1/3 cup roasted peanuts
• 1 small knob of ginger, peeled
• 1/2 Tbsp. sesame oil
• 1 Tbsp. liquid amino acids or soy sauce
• juice of 1 lime or a few squirts of bottled lime juice
• 2 garlic cloves
• 1 tsp. honey or sweetener of choice

• -For the Rolls
• 7 rice paper sheets
• about 70 grams of uncooked rice vermicelli noodles or about 1/4 of the box
• 1/4 head of purple cabbage, thinly sliced into strips
• 3 green onions, sliced in half (optional)
• sesame seeds for sprinkling

First on the list, put a small pot of water on to boil.

While the water works it's way to a boil, wash and dry the basil then place in a food processor along with the remaining ingredients for the pesto. Now give them a good whirl about! Make sure to stop and scrape the bowl occasionally. This should only take a minute or two, or until it looks like...well...pesto. Hurray for pesto! So easy, right?

[gallery type="rectangular" ids="350,351,348"]

If by now the water is boiling, remove from heat and add in the noodles. Let bathe for about 10 minutes, giving them a gentle stir occasionally. This is what my package of noodles recommended, however, others may differ so be sure to check the instructions.  While the noodles are softening, slice up the cabbage and green onions.

When the noodles are done, drain them. Gathering the noodles and the veggies, congregate everything at your designated "rolling station" area. Gather a large plate with a rim or a pie dish and fill it with hot water. Not boiling mind you, your fingers have to be able to stand it! Bring that to your station as well.

I like to roll up my spring rolls on a plate, but you can do it on the table, counter, baking sheet, whatever. Dip one rice sheet in the hot water and let it sit, submerged for about 10 seconds or so. I place my fingers atop to drown it and also so I can feel when the sheet is ready. It shouldn't be too mushy or too stiff. Carefully lift it out of the water and place it on the rolling surface, ensuring there aren't any large folds.

Next, place 1/7 or about 1 Tbsp. of pesto in the middle of the sheet and smear it to make it even.

Add an even pile of cabbage, followed by a green onion strip and finally sprinkle with sesame seeds. Try to keep everything in order. A stray, crazy cabbage arm could poke a hole through the sheet, so keep those hooligans in line!

Fold the left and right side up first so they are almost touching in the middle, then fold the bottom portion up and over the two sides (like an envelope) and finally from the bottom, roll the entire spring roll towards the top! Now you have a spring roll! Do a little dance.

[gallery type="square" ids="347,346,345"]

Here's a picture demonstration from Keep Your Diet Real for those more visual learners...

These rolls are so good, no sauce is necessary. Yes, you read that right. If for some crazy reason you really, really need a sauce or just plain don't trust me, whip up some peanut butter, hoisin sauce, soy sauce and rice wine vinegar and/or mirin and voila! There's so much flavor packed into these little buggers though, it would just be redundant.

Perhaps the tastiest spring roll I've ever had. Did I mention it's vegan, too!? I actually whipped up another batch in the morning for lunch! Can't let that basil go to waste...nom nom nom.