BEAN THREAD NOODLE RECIPES

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HOT BEAN THREAD NOODLE RECIPE - FOOD.COM



Hot Bean Thread Noodle Recipe - Food.com 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.

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

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.

Nutrition Facts : Calories 470.6, FatContent 23.3, SaturatedFatContent 7.7, CholesterolContent 80.7, SodiumContent 813.4, CarbohydrateContent 38, FiberContent 2.6, SugarContent 5.6, ProteinContent 26.2

BEAN THREAD NOODLES WITH PICKLED VEGETABLES RECIPE | BON ...



Bean Thread Noodles with Pickled Vegetables Recipe | Bon ... image

For the quick pickles, try using other crisp vegetables, such as radishes, celery, or fennel.

Provided by The Bon Appétit Test Kitchen

Yield 4 Servings

Number Of Ingredients 14

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

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.

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