Since past couple of months, blogging has taken a back seat because of other priority tasks. I am hardly spending time in the kitchen in trying new recipes. In fact, this recipe was sitting in the draft for almost a month before I finally got a little time to write this post. I had made this noodle almost a month ago when I had some lemongrass and fresh Thai basil. You have to consume them before they get spoiled. Earlier I used to clean the herbs and store them in the refrigerator on the same day of purchase. Still, they never used to be fresh. Now I just clean the roots if there is any mud(in the case of coriander leaves), trim the bottom a little, then put the bunch in a small jar filled half filled with water. Then loosely cover the bunch with a plastic cover and place on the kitchen counter. Change water in the jar in every two days. This way the herbs remain fresh for almost a week.
