Best 4 Bean Thread Noodle And Vegetable Salad Recipes
Bean thread noodle and vegetable salad, also known as "yifen" or "glass noodle" salad, is a refreshing and flavorful Vietnamese dish that is perfect for a light meal or as a side dish. This salad is made with thin, translucent bean thread noodles, which are made from mung bean starch, and a variety of fresh vegetables, such as carrots, cucumbers, and bean sprouts. The noodles are typically soaked in hot water until they are soft, then drained and rinsed. The vegetables are thinly sliced or julienned and tossed with the noodles. A tangy dressing made with fish sauce, lime juice, and sugar is poured over the salad and it is served at room temperature or chilled. Bean thread noodle and vegetable salad is a healthy and delicious dish that is perfect for a hot summer day.
Check out the recipes below so you can choose the best recipe for yourself!
BEAN-THREAD NOODLE AND VEGETABLE SALAD
Steps:
- Make dressing:
- In a small saucepan stir together all dressing ingredients except sesame oil until cornstarch is dissolved. Bring dressing to a boil, stirring, and simmer, stirring constantly, 1 minute. Cool dressing completely and stir in sesame oil. Dressing may be made 2 days ahead and chilled, covered.
- Discard mushroom stems and cut caps into thin slices. In a large non-stick skillet heat vegetable oil over moderately high heat until hot but not smoking and sauté mushrooms, stirring frequently, until just tender, about 5 minutes. On a platter chill mushrooms in one layer 15 minutes, or until cool.
- In a saucepan bring 6 cups water to a boil and remove pan from heat. Stir in noodles and soak 15 minutes. Drain noodles well in a colander and with scissors cut into 6-inch lengths.
- While noodles are soaking, cut cabbage crosswise into fine shreds and snow peas diagonally into slivers. Cut bell pepper into julienne strips.
- In a large bowl toss together noodles, mushrooms, bell peppers, carrots, scallions, and dressing. Serve salad sprinkled with sesame seeds.
BEAN AND VEGETABLE SALAD
"This medley of beans won the enthusiastic approval of my husband, who says he'll eat low-fat, low-cholesterol food only if ti tastes really good," relates Bonnie McKinsey from Greenville, South Carolina. "The peas and corn add crunch and color."
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 10 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, combine the first seven ingredients. In a small bowl, combine the vinegar, oil, garlic, salt and pepper until blended. Pour over bean mixture; toss gently to coat. Cover and refrigerate for at least 4 hours.
Nutrition Facts : Calories 176 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 358mg sodium, Carbohydrate 30g carbohydrate (0 sugars, Fiber 8g fiber), Protein 7g protein. Diabetic Exchanges
BEAN THREAD SALAD
Make and share this Bean Thread Salad recipe from Food.com.
Provided by Dancer
Categories Asian
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Bring a pot of water to boil.
- Pour over the vermicelli. Let it sit for a few minutes until it softens and becomes translucent.
- Drain water and rinse with cold water.
- Allow to drain.
- In a small bowl, mix the lime juice, fish sauce and sugar. Microwave for 30 seconds.
- Stir to finish dissolving the sugar. Add the sesame oil.
- In a serving bowl, combine the noodles, sauce, peanuts, scallions, carrot, cilantro and mint. Mix well to combine.
- Taste for seasoning and correct. For a spicy version, mince a jalapeno and add to taste to the sauce to before microwaving.
Nutrition Facts : Calories 202.5, Fat 12.5, SaturatedFat 1.7, Sodium 365.5, Carbohydrate 19.8, Fiber 2.3, Sugar 4.7, Protein 5.4
BEAN THREAD NOODLES WITH PICKLED VEGETABLES
Provided by Bon Appétit Test Kitchen
Categories Quick & Easy Dinner Lunch Noodle Bon Appétit Pescatarian Dairy Free Wheat/Gluten-Free Tree Nut Free Soy Free
Yield Makes 4 servings
Number Of Ingredients 15
Steps:
- Place noodles in a large bowl and add boiling water to cover. Let noodles soak until tender but not mushy, 15-20 minutes; drain. Rinse under cold water and drain well.
- Whisk garlic, fish sauce, lime juice, vinegar, sugar, ginger, and pepper in another large bowl. Add daikon, cucumber, and carrots; toss to combine. Let sit 10 minutes.
- Add noodles, oil, half of cilantro, and half of peanuts to bowl; toss to combine. Top salad with remaining cilantro and peanuts.
- DO AHEAD: Vegetables can be pickled 2 days ahead. Cover and chill.
Tips:
- To make the most flavorful salad, use fresh, crisp vegetables. Look for vegetables that are brightly colored and free of blemishes.
- If you don't have time to blanch the vegetables, you can simply rinse them under cold water and pat them dry.
- Be sure to drain the bean thread noodles thoroughly before adding them to the salad. Otherwise, the salad will be too watery.
- For a more flavorful dressing, use a combination of soy sauce, rice vinegar, and sesame oil. You can also add a touch of honey or sugar to balance out the flavors.
- If you're short on time, you can use store-bought dressing. Just be sure to choose a dressing that is light and flavorful.
- Garnish the salad with fresh herbs, such as cilantro, basil, or mint. This will add a pop of color and freshness.
Conclusion:
Bean thread noodle and vegetable salad is a light, refreshing, and flavorful dish that is perfect for a summer meal. It is also a great way to use up leftover vegetables. With a few simple ingredients and a little bit of time, you can create a delicious and healthy salad that the whole family will enjoy.
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