How to Cook Bean Thread Noodles

Versatile and healthy, bean thread noodles are a wise choice for those who have gluten intolerance because they're made from ground mung beans, not wheat. Also, because bean thread noodles are flavorless, they take on flavors of other ingredients, particularly broths and sauces. Find them in the market under alternate names of sai fun noodles or cellophane noodles. Preparing them for your recipes is easy.

Difficulty: Easy

Instructions

1. Cut the bean thread noodles into smaller pieces to make them easier to manage, but not so small that they will disappear among other ingredients in the recipe.

2. Boil water, then add the bean thread noodles to the water a few strands at a time.

3. Stir until the water returns to a boil. This keeps noodles from sticking to the pan.

4. Keep the noodles cooking for 6 minutes. They'll be soft, slippery and translucent.

5. Take the pan off the fire, drain the bean thread noodles, and rinse them with water. The cold water stops the cooking process.

6. Use the cooked noodles to fill spring rolls, add them to soups, toss with sesame oil and sesame seeds for a side dish, or add them to stir-fry dishes near the end of the cooking cycle.

Tips & Warnings

• Alternatively, you can deep fry bean thread noodles. Drop them in hot oil and cook until they're golden brown. Use the crunchy result as a foundation for sauces or a garnish to dishes.
• If you don't have bean thread noodles in the cupboard, rice vermicelli or rice sticks work well as substitutes in recipes.

Resources

• Learn more about ways to use bean thread noodles.

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[helenbowen]

on 8/19/2009 This is the first time I have cooked bean thread noodles are they supposed to look gloopy?