GREEN BEAN THREAD RECIPES

Steps:

• Pre-soak the bean thread noodles with clean water for 10-15 minutes until soft. And then cook in boiling water for around 30 seconds (If you want it to be softer, cook for another 30 seconds). They become soft quickly after soaking.
• Clean spinach and remove the hard roots. Add a small pinch of salt and several drops of oil in boiling water, and then blanch the spinach and shred carrots for 20-30 seconds. Transfer out and soak in cool water. Squeeze the extra water out.
• In a small bowl, smash the garlic cloves and then add 1/2 tablespoon of hot water. Soak the garlic for half minute and then mix all the other seasonings. Set aside.
• Place bean thread noodles, spinach, carrots and dressing sauce in a large bowl. Combine well and then serve cold.

Steps:

• Soak the noodles for five minutes in a bowl with room temparature water. Drain and set aside. This makes them pliable but not ready to serve. If you wish, you can cut the noodles in half to make them easier to stir into the stir-fried vegetables.
• Heat one to two tablespoons of olive oil in a large pan. Add the shiitake mushrooms and season lightly with salt and pepper. Cook on medium heat until each side is golden, about five minutes. Remove from pan and set aside.
• In the same pan, add another tablespoo of oil and cook the shrimp, just until they turn opaque on both sides. Lightly season with salt and pepper while they cook. Remove from pan and set aside.
• Add two tablespoons of oil to the same pan and turn the heat to medium-high. Add the onion, celery and carrots and cook until the vegetables celery and carrots are crisp-tender and/or beginning to caramelize. Sweep the vegetables to one side of the pan and add the minced garlic, cooking until they're fragrant, about one minute. Stir into the rest of the vegetables then add the cabbage, a few tablespoons of chicken stock and one tablespoon of soy sauce (or fish sauce). Stir together for one or two minutes, just until the cabbage begins to wilt. Taste the vegetables. It might seem overseasoned with just one tablespoon of soy sauce but you still have the noodles to stir into. I would wait to add the final tablespoon soy sauce or fish sauce until you've added the noodles. Transfer the vegetables to a large bowl and set aside.
• In the same pan, add the two cups chicken stock and annato powder if you're using it and bring to a low boil. Add the drained glass noodles and lower the heat to medium or medium-low. The noodles will take about five minutes to absorb all the stock. When the stock has been almost completely absorbed stir the vegetables, shiitake mushrooms and shrimp into the noodles. You may need tongs or two spatulas for this. Keep the heat at medium or medium low. Taste and add the last tablespoon of soy sauce or fish sauce according to your taste.
• Transfer to a platter or on individual plates and garnish with lemon juice, fish sauce or sauce and freshly ground pepper.