BEAN THREAD NOODLES SALAD
Quick bean thread noodle salad with spinach and carrots. With a light dressing.
Provided by Elaine
Categories Salad
Time 20m
Number Of Ingredients 10
Steps:
- Pre-soak the bean thread noodles with clean water for 10-15 minutes until soft. And then cook in boiling water for around 30 seconds (If you want it to be softer, cook for another 30 seconds). They become soft quickly after soaking.
- Clean spinach and remove the hard roots. Add a small pinch of salt and several drops of oil in boiling water, and then blanch the spinach and shred carrots for 20-30 seconds. Transfer out and soak in cool water. Squeeze the extra water out.
- In a small bowl, smash the garlic cloves and then add 1/2 tablespoon of hot water. Soak the garlic for half minute and then mix all the other seasonings. Set aside.
- Place bean thread noodles, spinach, carrots and dressing sauce in a large bowl. Combine well and then serve cold.
Nutrition Facts : Calories 137 kcal, Carbohydrate 27 g, Protein 2 g, Fat 2 g, Sodium 1274 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
BEST BEAN SALAD
I'd turned my nose up at this for years, but suddenly I can't get enough of it. Thanks, Momma D!
Provided by chemjo
Categories Salad Beans Three Bean Salad Recipes
Time 8h20m
Yield 18
Number Of Ingredients 13
Steps:
- Combine the green beans, wax beans, garbanzo beans, kidney beans, green pepper, onion, and celery in a large bowl; toss to mix.
- Whisk together the oil, vinegar, salt, pepper, and sugar in a separate bowl until the sugar is dissolved; pour over the bean mixture. Refrigerate 8 hours or overnight before serving.
Nutrition Facts : Calories 167.3 calories, Carbohydrate 23.6 g, Fat 6.5 g, Fiber 5 g, Protein 4.4 g, SaturatedFat 1 g, Sodium 412.1 mg, Sugar 9.3 g
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
MUNG BEAN THREAD SALAD
Provided by Food Network
Time 45m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Place the cilantro, garlic and chile in a mortar and grind to a paste, or use a blender. Transfer this mixture to a saucepan, and add the vinegar, sugar and salt. Heat to a boil, remove from the heat and cool. Set aside.
- Cut the soaked noodles into 3-inch lengths. Mix the noodles, prawns, onions and celery together in a bowl. Pour the dressing over the top and toss gently to coat. Add the tomato, and shrimps and gently toss again.
- Serve on lettuce leaves with cilantro leaves garnishing the top.
ASIAN CHICKEN AND BEAN THREAD NOODLES
This is a great, lite dish. It's also very filling. If you want a lite dinner with a great Asian flavor you will love this one. My husband isn't crazy about bean thread noodles so if you aren't crazy about bean thread noodles try substituting thin spaghetti noodles. It still has the same great flavor!
Provided by yedenmatka
Categories Lunch/Snacks
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Bring the first five ingredients to a boil remove from heat. Cover and let steep for 10 minutes.
- Add chicken breast and simmer until chicken is cooked through, about 35 to 45 minutes.
- Remove to plate. Cut into 1 inch cubes when cooled enough to handle.
- Cook remaining broth down to measure 3/4 cup . If less than 3/4 cup remains, add enough water to make 3/4 cup.
- Cook bean thread noodles. Rinse and drain.
- Place well drained noodles into a serving bowl. Top with chicken, cucumbers, onions and peanuts. Drizzle remaining broth/sauce over the top and toss.
- Chill and serve.
- We like onions so I add more. We also like the crunch of the peanuts but you can add as many or as few as you like.
Nutrition Facts : Calories 485, Fat 15.5, SaturatedFat 2.6, Cholesterol 145.3, Sodium 1766.4, Carbohydrate 30, Fiber 2.7, Sugar 5.3, Protein 56.4
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.
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