Here's a recipe from Goddess of Scrumptiousness that I would like to try:
This particular Asian Glass Noodle Chicken Soup is actually a staple
in my home even in monsoon season. It is very simple to make and with
few ingredients, it is definitely one of those soups that you would want
to cook repetitively even on sunny and lazy days.
Just saute finely chopped onions, garlic and ginger in canola oil
until this trifecta of aromatics are fragrant. Then saute the chunks of
chicken breast fillets. Add hot chicken broth infused with a pinch of
saffron threads (pinch of powdered saffron) and let simmer for about 30 minutes so that the soup develops a homemade
and savoury flavour, season with salt and pepper. Add the (cold water)
soaked glass noodles (rice vermicelli noodles) and cook for 3
minutes.Turn off heat, flake the chicken, serve the noodles in a bowl
and top with chicken, crispy fried garlic shingles and thinly sliced
spring onions.
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