What do you do with Bean Threads???

Question

OK, I am cleaning out my pantry by eating all of the misc junk in there. I found a package of Saifrun Bean Threads (a three pack tray)- about 5 oz.

Any ideas? The directions on the back say you can deep fry them or soften them. I don't usually fry anything, so I would prefer the softened method...

Answer 1

ORIENTAL BEAN THREAD SALAD  

1 pkg. bean threads

3 or 4 cucumbers

1/4 lb. imitation crab

Best Foods mayonnaise

2 tbsp. toasted sesame seeds

Lemon pepper

Paprika

Slice cucumbers very thin, arrange on wax paper and sprinkle with salt. After they begin to wilt, squeeze out moisture and add to cooled bean threads.

Boil bean threads as directed on the package. Drain, cool and cut into small 1 inch pieces with kitchen scissors.

Hope you enjoy this :]

Answer 2

Hot beef and bean thread noodles

Ingredients

110g/4oz bean thread (transparent) noodles

1 tbsp groundnut (peanut) oil

3 tbsp spring onion, finely chopped

2 tbsp garlic, finely chopped

450g/1lb minced beef

For the sauce:

455ml/16flo oz chicken stock

1½ tbsp chilli bean sauce

1 tbsp whole yellow bean sauce

2 tbsp light soy sauce

2 tsp dark soy sauce

½ tsp salt

½ tsp freshly ground black pepper

2 tsp sesame oil

2 tsp spring onions, coarsely chopped

Method

1. Soak the noodles in a large bowl of warm water for 15 minutes. When soft drain and discard the water. Cut into 7.5cm/2in lengths using scissors or a knife.

2. Heat a wok or large frying pan until it is very hot. Add the oil and when it is very hot and slightly smoking, add the spring onions and garlic and stir fry for 15 seconds. Add the meat and stir fry for 8 minutes or until it is cooked.

4. Add all the sauce ingredients except the sesame oil and cook over a gentle heat for about 5 minutes. Now add the drained noodles and sesame oil and cook for a further 5 minutes or until most of the liquid has evaporated. Ladle the noodles into individual bowls, garnish with the spring onions and serve at once.

Answer 3

soups, stir frys

you can boil them and just season with a little soy as a asian side in place of the common rice.

I would say they are best in soups though.

Answer 4

I always use mine in soups - in place of noodles or rice.

Answer 5

VIETNAMESE SUMMER ROLLS

SAUCE:

1/4 cup rice vinegar

1 tablespoon water

1 1/2 teaspoons sugar

1 teaspoon dark sesame oil

1 teaspoon chile paste with garlic

1/2 teaspoon salt

ROLLS:

8 (8-inch) round sheets rice paper

8 Boston lettuce leaves

1/2 cup cooked bean threads (cellophane noodles)

1/2 cup fresh bean sprouts

1/2 cup julienne-cut seeded peeled cucumber

1/2 cup julienne-cut carrot

1/2 cup fresh mint leaves

1/2 cup fresh cilantro leaves

6 ounces cooked Shrimp, Pork or Beef, cut into thin strips

1.  To prepare sauce, combine first 6 ingredients in a small bowl, stirring well with a whisk.

2.  To prepare rolls, add cold water to a large, shallow dish to a depth of 1 inch. Place 1 rice paper sheet in dish of water; let stand 2 minutes or until soft.

3.  Place softened rice paper sheet on a flat surface. Place 1 lettuce leaf on the bottom third of the sheet. Top with 1 tablespoon each of noodles, sprouts, cucumber, carrot, mint, and cilantro; add 2 Lemongrass Beef strips.

4.  Fold sides of rice paper sheet over filling; roll up jelly-roll fashion. Gently press seam to seal; place, seam side down, on a serving platter (cover with a damp cloth to keep from drying). Repeat procedure with remaining rice paper sheets, noodles, vegetables, herbs, and meat. Serve with sauce.

Yield:  4 servings (serving size: 2 summer rolls and about 1 1/2 tablespoons sauce)

--Cooking Light, AUGUST 2002