Ingredients:

1 x Packet Slendier Konjac Noodles

CHILLED BROTH
• 4 Cups Vegetable Stock
• 2 ½ cm Chunk Fresh Ginger (peeled, sliced)
• 1 Garlic Clove (peeled, sliced)
• 1 Green Shallot (thinly sliced)
• ¼ Cup White Vinegar
• 1 ½ Tbsp Coconut Sugar
• 2 tsp Soy Sauce
• 1 Cup Whole Dried Shiitake Mushrooms

TOPPINGS
• Handful Coriander
• Handful Thai Mint
• ½ Red Chilli (sliced – optional)
• 1 Green Shallot (sliced)
• Lime Wedges
• Baby Bol Choy (blanched)

Instructions:

1. Combine broth ingredients into a large heavy based pot. Bring to a boil, reduce heat, and simmer uncovered, for 30 minutes. Strain and cool. Refrigerate until cold (approximately one hour).
2. When ready to serve, it’s time to prepare the Slendier noodles. Open the seal and drain away fluid. Rinse and drain well under running water.
3. Divid the noodles between two bowls. Pour about 2 cups of broth into each. Add crushed ice and arrange toppings over noodles. Sprinkle with sesame seeds. Enjoy!