Make Chinese Breakfast

Preserved vegetable and mung bean noodles soupIngredients1 bundle mung bean noodles, 2T. preserved vegetable, 2c. stock,1/4t. salt, coriander as needed Methods1. Soften the mung bean noodles in cold water, cut into halves. Bring stock and cleaned preserved vegetable to a boil.2. Add the mung bean noodles in and cook together, add salt to taste, cook until soft and remove from heat. Sprinkle some chopped coriander and ready to serve.