Best 3 Hot Bean Thread Noodle Recipes

Bean Thread Noodles with Beef and Asian Pear image

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.

Bean-Thread Noodles with Shiitake and Vegetables image

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.

Hot Bean Thread Noodle image

Provided by Chef MB

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.