Chicken sotanghon soup features soft vermicelli noodles, shredded chicken, and vegetables in a clear and savory broth. It’s ...

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Return the drained noodles to the reserved bowl and add the sesame oil. Toss the noodles until they’re evenly coated in the oil, then refrigerate until well chilled, at least 20 minutes or up to ...

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Place the noodles in a bowl and cover with hot tap water. Let them soak until they are pliable and opaque, about 15 to 20 minutes. Drain and use kitchen scissors to cut them into 3- to 4-inch lengths.

Meanwhile, boil noodles in a pot of water until chewy-tender (cook time will depend on brand). Drain and rinse under cold water; drain again. Divide lettuce and, if desired, bean sprouts and ...

While the noodles cook, in a small saucepan, combine the broth, soy sauce or tamari, and mirin and set over low heat until hot, about 5 minutes. Pour the hot broth over each bowl of noodles and ...