Best 2 Bean Thread Noodle And Vegetable Salad Recipes

Discover the vibrant and refreshing flavors of Bean Thread Noodle and Vegetable Salad. This delightful dish is a symphony of textures and tastes, featuring the delicate chewiness of bean thread noodles, the crisp crunch of fresh vegetables, and a savory dressing that ties it all together. With its blend of sweet, sour, and savory notes, this salad is a perfect side dish or light lunch.

Alongside the classic Bean Thread Noodle and Vegetable Salad, this article offers a collection of equally enticing salad recipes. Embark on a culinary journey with the aromatic Vietnamese Noodle Salad, which bursts with the flavors of lemongrass, mint, and peanuts. Transport yourself to the Mediterranean with the colorful Greek Salad, featuring succulent tomatoes, crisp cucumbers, and tangy feta cheese. Experience the bold and smoky flavors of the Roasted Vegetable Salad, where roasted vegetables mingle with a zesty dressing.

Whether you're seeking a healthy side dish or a light and refreshing meal, these salads will tantalize your taste buds and leave you feeling satisfied. Dive into the article to explore the detailed recipes and step-by-step instructions for each salad, and let your kitchen become a haven of culinary exploration.

Let's cook with our recipes!

ASIAN VEGGIE GLASS NOODLES

Asian Veggie Glass Noodles image

My mom immigrated from the Philippines, so we would often eat Filipino pancit, a well-known glass noodles dish. I took her version and added my own touches to make it easier and a little healthier. -Jasmin Baron, Livonia, New York

Provided by Taste of Home

Categories Dinner

Time 45m

Yield 4 servings.

Number Of Ingredients 16

Ingredients

5 ounces uncooked bean thread noodles
2 tablespoons canola oil
1/3 cup finely chopped onion
2 garlic cloves, minced
1-1/2 teaspoons minced fresh gingerroot
1-1/2 cups thinly sliced fresh mushrooms
4 cups coleslaw mix
1 cup fresh snow peas, trimmed and halved diagonally
1/2 cup thinly sliced sweet red pepper
1-1/4 cups vegetable broth
3 tablespoons reduced-sodium soy sauce
1/4 teaspoon pepper
3 green onions, thinly sliced
3 tablespoons minced fresh cilantro
3 hard-boiled large eggs, sliced
Lime or lemon wedges, optional

Steps:

Place noodles in a large bowl; cover with water. Let stand 30 minutes or until noodles are translucent and softened. , In a large skillet, heat oil over medium-high heat. Add onion, garlic and ginger; stir-fry 2 minutes. Add mushrooms; stir-fry 2 minutes. Add coleslaw mix, snow peas and red pepper; stir-fry 1-2 minutes or until crisp-tender. Remove from pan., Drain noodles. Using scissors, cut noodles into 4-in. lengths. In same pan, combine broth, soy sauce and pepper; bring to a boil. Add noodles; cook and stir until noodles are tender. Add vegetable mixture, green onions and cilantro; heat through, stirring occasionally., Transfer to a serving plate. Top with eggs; if desired, serve with lime wedges.

Nutrition Facts : Calories 321 calories, Fat 11g fat (2g saturated fat), Cholesterol 159mg cholesterol, Sodium 817mg sodium, Carbohydrate 46g carbohydrate (7g sugars, Fiber 4g fiber), Protein 9g protein. Diabetic Exchanges

MUNG BEAN THREAD SALAD

Mung Bean Thread Salad image

Provided by Food Network

Time 45m

Yield 4 servings

Number Of Ingredients 14

Ingredients

1 tablespoon finely chopped cilantro
1 clove pickled garlic, minced
1 chile, thinly sliced
1/3 cup white vinegar
1/4 cup sugar
Salt
8 ounces mung bean (cellophane) noodles, soaked in hot water, drained
1/2 pound prawns, boiled and thinly sliced
3 green onions, thinly sliced
2 stalks celery, thinly sliced, plus light green leaves roughly chopped
1 tomato, cored, seeded and cut into strips
1/4 cup dried shrimp, crisp fried and cooled
Green lettuce, leaves washed
Cilantro leaves

Steps:

Place the cilantro, garlic and chile in a mortar and grind to a paste, or use a blender. Transfer this mixture to a saucepan, and add the vinegar, sugar and salt. Heat to a boil, remove from the heat and cool. Set aside.
Cut the soaked noodles into 3-inch lengths. Mix the noodles, prawns, onions and celery together in a bowl. Pour the dressing over the top and toss gently to coat. Add the tomato, and shrimps and gently toss again.
Serve on lettuce leaves with cilantro leaves garnishing the top.

Tips:

Use fresh, high-quality ingredients: The fresher your ingredients, the better your salad will taste. Look for crisp vegetables, bright herbs, and tender noodles.
Don't overcook the noodles: Bean thread noodles should be cooked until they are tender but still have a slight bite to them. Overcooked noodles will be mushy and difficult to eat.
Use a variety of vegetables: This salad is a great way to use up leftover vegetables. Feel free to add or substitute any vegetables you like.
Make the dressing ahead of time: The dressing for this salad can be made up to a day in advance. This will save you time when you're ready to assemble the salad.
Serve the salad chilled: This salad is best served chilled. You can chill it for at least 30 minutes before serving, or even overnight.

Conclusion:

Bean thread noodle and vegetable salad is a delicious, healthy, and refreshing dish that is perfect for a light lunch or dinner. It is easy to make and can be tailored to your own taste preferences. With its vibrant colors and variety of textures, this salad is sure to be a hit at your next gathering.