Bean Thread Noodles With Pickled Vegetables Recipes
BEAN THREAD NOODLES WITH PICKLED VEGETABLES
Provided by Bon Appétit Test Kitchen
Categories Quick & Easy Dinner Lunch Noodle Bon Appétit Pescatarian Dairy Free Wheat/Gluten-Free Tree Nut Free Soy Free
Yield Makes 4 servings
Number Of Ingredients 15
Steps:
- Place noodles in a large bowl and add boiling water to cover. Let noodles soak until tender but not mushy, 15-20 minutes; drain. Rinse under cold water and drain well.
- Whisk garlic, fish sauce, lime juice, vinegar, sugar, ginger, and pepper in another large bowl. Add daikon, cucumber, and carrots; toss to combine. Let sit 10 minutes.
- Add noodles, oil, half of cilantro, and half of peanuts to bowl; toss to combine. Top salad with remaining cilantro and peanuts.
- DO AHEAD: Vegetables can be pickled 2 days ahead. Cover and chill.
BEAN-THREAD NOODLES WITH SHIITAKE AND VEGETABLES
Categories Ginger Mushroom Side Quick & Easy Low Cal Noodle Simmer Gourmet Sugar Conscious Kidney Friendly Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 6
Number Of Ingredients 9
Steps:
- In a bowl soak noodles in warm water to cover 15 minutes. Drain noodles and cut into 3- to 4-inch lengths.
- In a large heavy saucepan cook mushrooms, onion, and gingerroot in oil over moderate heat, stirring, until mushrooms are tender. Add broth, water, carrot, noodles, and salt to taste and simmer, stirring occasionally, until liquid is absorbed, about 5 to 10 minutes. Stir in scallions.
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- Place noodles in a large bowl and add boiling water to cover. Let noodles soak until tender but not mushy, 15–20 minutes; drain. Rinse under cold water and drain well.
- Whisk garlic, fish sauce, lime juice, vinegar, sugar, ginger, and pepper in another large bowl. Add daikon, cucumber, and carrots; toss to combine. Let sit 10 minutes.
- Add noodles, oil, half of cilantro, and half of peanuts to bowl; toss to combine. Top salad with remaining cilantro and peanuts.
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