Bean Thread Noodles
Bean thread noodles, also known as glass noodles or cellophane noodles, are a versatile ingredient in many Asian cuisines. They are made from mung bean starch and are gluten-free, making them a great option for those with dietary restrictions.
Ingredients
- 4 oz bean thread noodles
- 2 cloves garlic, minced
- 1 carrot, julienned
- 1 red bell pepper, thinly sliced
- 1/4 cup soy sauce
- 2 tbsp sesame oil
- 1 tbsp rice vinegar
- 1 tsp sugar
- 1/4 cup chopped green onions
- 1/4 cup chopped cilantro
Instructions
- Soak the bean thread noodles in hot water for 5 minutes, then drain and set aside.
- In a wok or large skillet, heat the sesame oil over medium heat. Add the garlic, carrot, and bell pepper, and stir-fry for 2-3 minutes.
- Add the soaked bean thread noodles to the wok, along with the soy sauce, rice vinegar, and sugar. Stir-fry for another 2-3 minutes until everything is well combined and heated through.
- Remove from heat and stir in the chopped green onions and cilantro.
- Serve hot and enjoy!
Cooking & Preparation
- Preparation time:
- 10 minutes
- Cooking time:
- 5 minutes
- Total time:
- 15 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 200 per serving
- Carbohydrates
- 45g
- Protein
- 3g
- Fat
- 0g
Supplies
Wok or large skillet Knife Cutting board Measuring cups and spoons
Tools
Stove Strainer
Serving suggestions
Serve the bean thread noodles with a side of steamed vegetables or a fresh salad for a complete meal.
Tips & tricks
To add some heat to the dish, sprinkle with red pepper flakes or drizzle with chili oil before serving.
Cost
$10