This bean tread noodles recipe is loaded with vegetables, and the glass noodles make it a unique dish. Sometimes it’s nice to use something besides rice! Because you can customize the vegetables if you like, and the bean thread noodles are very filling, this makes a great meal.
1 package (5.29oz) bean thread noodles
1 cup dried, sliced mushrooms
2 cups warm water
4 tablespoons sesame or peanut oil
2 clove garlic, minced
1/2 inch piece ginger, minced
1 onion, chopped
2 pounds vegetables: carrots, asparagus, green beans and/or snow peas
1/2 cup bamboo shoots, drained
2 bok choy, thinly sliced
1/2 cup broccoli florets
1 small red pepper, julienned
Salt, to taste
3 tablespoons soy sauce
1 3/4 cup mushroom-soaking water
2 teaspoons cornstarch diluted in 3 tablespoons water
1 teaspoon dark sesame, roasted peanut, or chili oil
Soak bean tread noodles in water for 20 minutes. Soak mushrooms in water for 20 minutes, and reserve soaking water. Thinly slice carrots. Cut asparagus and green beans into two inch pieces.
Heat wok or pan over medium high heat. Add 3 tablespoons of oil and swirl to coat pan. Add onions, garlic, ginger and mushrooms and stir-fry for one minute. Add 1 tablespoon of oil. Add vegetables and lightly season with salt. Stir-fry for approximately 5 minutes, until vegetables are slightly cooked, but still firm. Remove vegetables. Add soy sauce, mushroom soaking water and noodles to pan. Simmer for 2 minutes. Return vegetables to pan, add cornstarch and cook until vegetables are glazed and sauce begins to thicken. Toss with the dark sesame, peanut or chili oil and enjoy!
Recipe and photo by Michelle