blissful
Master Chef
- Joined
- Mar 25, 2008
- Messages
- 7,211
We bought some rice stick noodles and some bean threads.
I have never made anything with either of them.
What can I make from them? Are they very different? Are they like pasta in that when they are done, and you leave them in broth or liquid, they get mushy?
I have poultry, red meat, fish, one little pack of scallops, sardines, potted ham and about 10 or so fresh veggies/fruits-mushrooms, green peppers, broccoli, cauliflower, cabbage, onions, carrots, avocado, squash, apples, tomatoes, lemons, garlic, potatoes, and some canned, pickled and frozen veggies too. I picked up some pork veggie chinese dumplings--maybe those would go with one of the noodle types? I have herbs/spices--many (not all), condiments--many (not all), milk products--many (I live in dairyland), thickeners-many.
Ideas? Do you like one type of noodle over the other?
I have never made anything with either of them.
What can I make from them? Are they very different? Are they like pasta in that when they are done, and you leave them in broth or liquid, they get mushy?
I have poultry, red meat, fish, one little pack of scallops, sardines, potted ham and about 10 or so fresh veggies/fruits-mushrooms, green peppers, broccoli, cauliflower, cabbage, onions, carrots, avocado, squash, apples, tomatoes, lemons, garlic, potatoes, and some canned, pickled and frozen veggies too. I picked up some pork veggie chinese dumplings--maybe those would go with one of the noodle types? I have herbs/spices--many (not all), condiments--many (not all), milk products--many (I live in dairyland), thickeners-many.
Ideas? Do you like one type of noodle over the other?