Best 4 Hot Bean Thread Noodle Recipes

HOT BEAN THREAD NOODLE

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.

HOT BEAN THREAD NOODLES

Steps:

• Soak the noodles in a large bowl of warm water for 15 minutes. When they are soft, drain them and discard the water. Cut them into 3-inch lengths using kitchen scissors or knife. Put 1 tablespoon of oil into a hot wok or pot, then add the scallions and garlic and stir-fry quickly for a few seconds. Add the meat and stir-fry until it is cooked. (This should take between 5 and 10 minutes.) Then add all the sauce ingredients, except the sesame oil and cook the mixture over a gentle heat for about 5 minutes. Now add the drained noodles and sesame oil and cook the mixture for a further 5 minutes. Ladle some noodles and sauce into individual bowls or into one large serving bowl, and serve at once.

BEAN THREAD NOODLES WITH BEEF AND ASIAN PEAR

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.

JAPCHAE KOREAN NOODLE WITH VEGETABLE

Steps:

• Note: Noodles should be (2) 3" bundles of Dangmyun, Korean potato starch noodle. This is the only noodle that should be used for the dish, they are translucent gray color and are hard.
• 1. Boil a large pot of water and drop the dangmyun in for 3-4 minutes (Test before removing; noodle should be soft but still chewy).
• 2. Strain noodles, reserving hot water to be put back in pot. Rinse noodles with cold water and put in large bowl #1. Cut noodles with scissors so they are more manageable. Add mixture of 1T sesame oil, 1T soy sauce and 1T corn syrup. Mix well. (I always just use my hands. Messy, but the noodles are slippery and it coats them the best).
• 3. Return water in pot to a boil. Drop in entire bag of spinach, boil for one minute only. Remove, strain and squeeze out all water with hands. Place spinach in large bowl #2 along with 1/2T sesame oil and 1/2T soy sauce.
• 4. Meanwhile in a pan, heat olive oil (not sesame oil!) and stirfry veggies one at a time in the following order: carrot, onion, mushroom, then green onion. Be sure to cook just to crisp tender and don't let them burn. After each is done, put them in bowl #2 with the spinach. Stir after each addition.
• 5. If you choose to add meat (traditionally beef), you should slice it very thinly and stir fry it with a little soy sauce, sugar, and garlic to taste. Add it to bowl #2.
• 6. Pour noodles into bowl #2 with the veggies and mix.
• 7. Make a mixture of 4T soy sauce, 4T sugar, 2T sesame oil, and 2t pepper. Stir well, and pour immediately over the noodles. Mix well with your hand or tongs until all the noodles take on a uniform color.
• 8. Make sure to taste along the way, and make adjustments accordingly. Hope you enjoy~!