Bean Thread Noodles With Pickled Vegetables Recipes

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BEAN THREAD NOODLES WITH PICKLED VEGETABLES



Bean Thread Noodles with Pickled Vegetables image

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

6 ounces wide bean thread noodles
1 small garlic clove, finely grated
1/4 cup fish sauce (such as nam pla or nuoc nam)
3 tablespoons fresh lime juice
2 tablespoons unseasoned rice vinegar
1 tablespoon sugar
2 teaspoons finely grated peeled ginger
1/4 teaspoon freshly ground black pepper
1 large daikon (Japanese white radish; about 1 pound), julienned
1 English hothouse cucumber, thinly sliced
2 large carrots, peeled, julienned
1/4 cup vegetable oil
1 cup torn fresh cilantro, divided
3/4 cup unsalted, dry-roasted peanuts, coarsely chopped, divided
ingredient info: Bean thread noodles and daikon can be found at Asian markets and some supermarkets.

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



Bean-Thread Noodles with Shiitake and Vegetables image

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

6 ounces bean-thread (cellophane) noodles
1/4 pound fresh shiitake mushrooms, stems discarded and caps sliced thin
1/2 cup thinly sliced onion
a 1 1/2-inch cube fresh gingerroot, peeled and cut into julienne strips
2 tablespoons vegetable oil
2 cups chicken broth
1 cup water
1/2 cup shredded carrot
3 scallions, cut into 1-inch sections and sections cut into julienne strips

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.
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