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Mix Veggie with Mung Bean Noddles

Cook carrot, baby corn, snow pea and chicken broth in a pot and serve with mung bean noddles.


3 slices dried black mushrooms
6 broccoli florets
6 baby corn
1 eggplant
15 snowpea pods
6 slices carrot
1 bundle mung bean noodles

1 cup chicken broth
1/2 teaspoon salt
1 teaspoon sugar


1. Cut all ingredients into small pieces.

2. Soak noodles until soft first, then cut into sections, blanch all ingredients in boiling water for a second, remove.

3. Add broth to a pan, add salt and sugar, bring to boil in pan. Add blanched vegetables and noodle, reduce heat to medium, cover and cook until liquid is almost absorbed, transfer to serving plate. Serve.


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