Hot Bean Thread Noodle Recipes

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HOT BEAN THREAD NOODLE



Hot Bean Thread Noodle image

One of my all time favorites. Simple, delicious, and you can make it spicier or less spicy. The addition of carrots is my own. Can be made with ground turkey or veggie crumbles instead of meat.

Provided by Chef MB

Categories     One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

1/4 lb bean thread noodles
1 tablespoon oil
3 tablespoons scallions, chopped
2 tablespoons garlic, finely chopped
1 lb ground beef
10 ounces shredded carrots
2 cups chicken stock
1 1/2 tablespoons chili bean sauce
1 teaspoon chili powder (dried chiles, not the Mexican spice)
2 tablespoons soy sauce
1 teaspoon sesame oil

Steps:

  • Soak the noodles in a large bowl of warm water for 15 minutes. When they are soft, drain and discard the water. Cut into 3" lengths and set aside.
  • Heat 1 TB oil in large skillet or wok. Add garlic and scallions, saute a few seconds until fragrant. Add beef and carrots, stir fry till beef is cooked.
  • Add all remaining ingredients EXCEPT sesame oil and let cook together gently for about 5 minutes.
  • Add the drained noodles and sesame oil and cook 5 more minutes.
  • Serve at once.

HOT BEAN THREAD NOODLES



Hot Bean Thread Noodles image

13

Categories     Chicken     Beef     Ground Beef

Time 55m

Yield 4

Number Of Ingredients 20

bean threads
vegetable oil
scallions, spring or green onions
garlic
ground beef
chicken broth
chili bean sauce
red hot chili pepper, dried
soy sauce, light
sesame oil
bean threads
vegetable oil
scallions, spring or green onions
garlic
ground beef
chicken broth
chili bean sauce
red hot chili pepper, dried
soy sauce, light
sesame oil

Steps:

  • Soak the noodles in a large bowl of warm water for 15 minutes. When they are soft, drain them and discard the water. Cut them into 3-inch lengths using kitchen scissors or knife. Put 1 tablespoon of oil into a hot wok or pot, then add the scallions and garlic and stir-fry quickly for a few seconds. Add the meat and stir-fry until it is cooked. (This should take between 5 and 10 minutes.) Then add all the sauce ingredients, except the sesame oil and cook the mixture over a gentle heat for about 5 minutes. Now add the drained noodles and sesame oil and cook the mixture for a further 5 minutes. Ladle some noodles and sauce into individual bowls or into one large serving bowl, and serve at once.

Nutrition Facts :

BEAN THREAD NOODLES WITH BEEF AND ASIAN PEAR



Bean Thread Noodles with Beef and Asian Pear image

Categories     Beef     Quick & Easy     Fall     Asian Pear     Noodle     Gourmet

Yield Makes 4 servngs

Number Of Ingredients 12

1/4 lb bean-thread noodles (also known as cellophane noodles)
4 garlic cloves, minced
1/3 cup soy sauce
2 tablespoons sugar
1 tablespoon Asian sesame oil
1 teaspoon dried hot red pepper flakes
1/2 cup plus 1 teaspoon rice vinegar (not seasoned)
1 lb filet mignon, cut into 1/4-inch-thick julienne strips
2 (14 1/2-oz) cans beef broth
1/4 cup water
1 Asian pear, cut into julienne strips
2 scallions (green parts only), thinly sliced

Steps:

  • Soak noodles in a bowl of cold water until pliable, about 15 minutes, and drain. Cut into 2-inch lengths. While noodles are soaking, stir together garlic, soy sauce, sugar, sesame oil, red pepper flakes, and 1/2 cup vinegar. Add beef and marinate at room temperature, stirring occasionally, 15 minutes. Bring broth and water to a boil. Add beef and marinade and cook 2 minutes. Stir in noodles and cook until just tender, about 2 minutes.
  • Toss pear and scallions with remaining teaspoon vinegar. Spoon noodles and broth into bowls and top with pear and scallions.

JAPCHAE KOREAN NOODLE WITH VEGETABLE



Japchae Korean Noodle With Vegetable image

My slightly sweet version of the vermicelli noodle loaded with veggies and meat (optional). Delicious as a main course with rice and kimchi or as a banchan (side dish) to complement nearly any Korean meal. I adapted it from Maangchi to suit my taste. *Please see directions for notes on ingredients*

Provided by Emily Han

Categories     Korean

Time 1h10m

Yield 5 Cups, 4-6 serving(s)

Number Of Ingredients 14

2 bean thread vermicelli
1 carrot, Medium-size, julienned
1 1/2 large onions, thinly sliced
10 stalks green onions, cut into 2-inch strips
2 cups mushrooms, sliced
9 ounces spinach, washed
4 tablespoons graunlated sugar
1 tablespoon corn syrup (Substitute with 1 extra T sugar in a pinch)
2 teaspoons black pepper
1 tablespoon minced garlic
5 tablespoons soy sauce
5 tablespoons sesame oil
5 tablespoons olive oil, for stir-frying
sesame seeds (to garnish)

Steps:

  • Note: Noodles should be (2) 3" bundles of Dangmyun, Korean potato starch noodle. This is the only noodle that should be used for the dish, they are translucent gray color and are hard.
  • 1. Boil a large pot of water and drop the dangmyun in for 3-4 minutes (Test before removing; noodle should be soft but still chewy).
  • 2. Strain noodles, reserving hot water to be put back in pot. Rinse noodles with cold water and put in large bowl #1. Cut noodles with scissors so they are more manageable. Add mixture of 1T sesame oil, 1T soy sauce and 1T corn syrup. Mix well. (I always just use my hands. Messy, but the noodles are slippery and it coats them the best).
  • 3. Return water in pot to a boil. Drop in entire bag of spinach, boil for one minute only. Remove, strain and squeeze out all water with hands. Place spinach in large bowl #2 along with 1/2T sesame oil and 1/2T soy sauce.
  • 4. Meanwhile in a pan, heat olive oil (not sesame oil!) and stirfry veggies one at a time in the following order: carrot, onion, mushroom, then green onion. Be sure to cook just to crisp tender and don't let them burn. After each is done, put them in bowl #2 with the spinach. Stir after each addition.
  • 5. If you choose to add meat (traditionally beef), you should slice it very thinly and stir fry it with a little soy sauce, sugar, and garlic to taste. Add it to bowl #2.
  • 6. Pour noodles into bowl #2 with the veggies and mix.
  • 7. Make a mixture of 4T soy sauce, 4T sugar, 2T sesame oil, and 2t pepper. Stir well, and pour immediately over the noodles. Mix well with your hand or tongs until all the noodles take on a uniform color.
  • 8. Make sure to taste along the way, and make adjustments accordingly. Hope you enjoy~!

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