How to Stir-fry Vermicelli or Bean Thread Noodles

Shrimp and peppers can be cooked with the bean thread noodles to make a complete meal.

Bean thread noodles are known by a variety of names, including Chinese vermicelli or cellophane noodles. Japan, Thailand, China and Korea all have traditional dishes that incorporate the bean thread noodle in some form. These thin, glassy noodles are a common ingredient in soups, stir-fries and spring rolls. They are made from mung bean flour and have relatively little flavor of their own. However, they readily absorb other flavors that they are cooked with.

Things You'll Need

• Bean thread noodles
• Large bowl
• Wok or other large, high-sided pan
• 2 tbsp. vegetable oil
• 2 cloves garlic
• 1 medium onion

Instructions

1. Fill a bowl with hot water and add the bean thread noodles. Soak for approximately 5 minutes, or until the noodles are soft and begin to look transparent. Drain completely.

2. Heat the oil in a wok over high heat.

3. Mince the garlic and onion into small pieces. Add them to the oil and toss briefly. They will only need to cook for about 30 seconds at this temperature.

4. Add the drained bean thread noodles and toss with the oil, onion and garlic until all the ingredients are hot and a small amount of browning begins to appear.

Tips & Warnings

• This basic recipe can be embellished with any ingredients that you enjoy. To add chicken or beef to a bean thread stir-fry, cut the meat into bite-sized pieces and add to the hot oil first. Toss until they are nearly cooked through, then continue with the garlic and onion as above. Vegetables can be added immediately after the garlic and onion. You can add almost any flavor you enjoy to bean thread noodles. Fresh ginger and chili sauce are two traditional ingredients that give the stir-fry an extra kick.

References

• Good Food Channel: Cellophane Noodles