I love mung bean noodles so much! I've had other celophane noodles, like rice noodles, and hated them. But mung bean noodles are YUMMY! And they look a little like either blown glass or clear jellyfish tentacles, which I consider a plus.
Anyway, the soup I came up with is simple. But like the last recipe I made, it might not be exact, since I didn't use a recipe; I have a knack for tossing things together and it turning out good.
Chicken and mung bean noodle soup
(For a 7-cup pan)
* 1 section of mung bean noodles (in the bag I got, the noodles are in three sections, each section made up of noodles folded several times. One section is more than enough.)
* One 50-ounce can of chicken broth (though water and bulk chicken bouillon works too.)
* 1 or 2 cups cooked chicken, chopped or diced. (I used frozen chicken breasts)
* 1/2 cup bulk dried vegetable soup mix
* 1/2 of a 15 ounce can of corn
Soak mung bean noodles in cold water for 10 or 15 minutes, then drain. Bring the can of chicken broth to a boil, add mung bean noodles and vegetable soup mix. Reduce heat to medium, cook noodles until tender. Add corn and chicken, simmer for 5 minutes or until warm enough.
I actually added some black pepper and about half a cup of rice to the soup, too. If you have a large enough pot, you could add other veggies too. I even thought about adding tomatoes, but didn't have the room for them.