CHINESE GLASS NOODLE SOUP
Make and share this Chinese Glass Noodle Soup recipe from Food.com.
Provided by Pinay0618
Categories Clear Soup
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Place bean threads in a bowl; pour enough boiling water over bean threads to cover.
- Let stand for 10 minues; drain.
- Use scissors to cut bean threads into 2 inch lengths; set aside.
- Meanwhile, in a large saucepan coook the garlic and ginger in 1 tablespoon hot cooking oil over medium heat for 15 seconds.
- Add the broccoli.
- Cover and cook for 3 to 4 minutes or until crisp-tender, stirring once or twice.
- Remove mixture from saucepan; set aside.
- Add remaining cooking oil to saucepan.
- Add the pork; cook and stir for 2 to 3 minutes or until brown.
- Carefully add chicken broth, red pepper, and sesame oil.
- Bring to boiling; reduce heat.
- Stir in bean threads and vegetable mixture; heat through.
Nutrition Facts : Calories 264.6, Fat 14.9, SaturatedFat 3.3, Cholesterol 50.2, Sodium 1132.5, Carbohydrate 5, Fiber 0.1, Sugar 1.1, Protein 26.8
CHINESE GLASS NOODLE SOUP
Delicious!
Provided by Marcia
Categories Soups, Stews and Chili Recipes Soup Recipes Seafood
Time 35m
Yield 4
Number Of Ingredients 11
Steps:
- Soak the bean threads in a large bowl of hot water until soft, about 15 minutes; drain and cut into bite-size lengths. Divide the noodles into 4 bowls.
- Bring the chicken broth, garlic, ginger, and lemongrass to a boil in a large saucepan; reduce heat to medium-low and cook the mixture at a simmer until fragrant, about 15 minutes. Add the chicken and shrimp to the soup; simmer until the chicken pieces are cooked through, 3 to 5 minutes. Stir the lime juice and fish sauce through the soup. Ladle the soup over the noodles; top with jalapeno pepper slices and cilantro to serve.
Nutrition Facts : Calories 166.2 calories, Carbohydrate 16.7 g, Cholesterol 83.8 mg, Fat 2.2 g, Fiber 0.3 g, Protein 18.2 g, SaturatedFat 0.4 g, Sodium 1933.4 mg, Sugar 1.9 g
CHINESE GLASS NOODLES WITH PEANUT SAUCE
"Glass" or "cellophane" noodles are made from mung beans, and are so called because they become almost transparent when cooked. The Chinese name for them is "sai fun" and you can find them in an Asian specialty grocery, or in the international section of a well-stocked traditional grocery. Most of the time spent here is passive, for soaking and then refrigerating the noodles.
Provided by Susiecat too
Categories Beans
Time 2h15m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Soak the noodles for 1 hour and drain.
- Place in a saucepan with the soup stock and simmer until they are tender but not mushy, about 10 minutes.
- Drain the stock from the noodles, reserving it for another use. Place the noodles on a tray and refrigerate them for one hour.
- Mix the sauce by putting the peanut butter in a 2-cup measuring glass and adding the hot water. Stir with a fork until it is the consistency of whipping cream.
- Add the remaining ingredients for the sauce and mix with the chilled noodles.
- Place the noodles on a serving dish and garnish with the green onions and peanuts.
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