Bean thread noodles are an Asian-style noodle most commonly made from mung bean starch. They are sometimes called cellophane or glass noodles because they have a translucent appearance when cooked. They come in dry form and require boiling to reconstitute before using in soups or stir-fries. They have a delightfully chewy consistency.
- Yield: 4 Servings
- Preparation Time: 10 Minutes
- Cooking Time: 15 Minutes
- 1 3.75-ounce package bean thread noodles
- 1½ cups frozen sweet soybeans (edamame)
- ½ cup soy sauce
- ⅓ cup thinly sliced green onions or scallions (3)
- ¼ cup chicken broth
- 2 tablespoons packed brown sugar
- 2 tablespoons toasted sesame oil
- 4 teaspoons grated fresh ginger
- 4 teaspoons sesame seeds, toasted
- 2 cloves garlic, minced
- 3 cups shredded cooked chicken (about 1 pound)
- ½ cup small fresh basil leaves
- Carrot ribbons, for garnish (optional)
- Asian chili sauce (Sriracha sauce) (optional)
- Cook noodles according to package directions, adding edamame during the last 1 minute of cooking. Drain and set aside.
- Meanwhile, for sauce, in a medium bowl stir together soy sauce, green onions, chicken broth, brown sugar, sesame oil, ginger, sesame seeds, and garlic. Set aside.
- Transfer noodles and edamame to a large serving bowl. Using clean kitchen shears, snip noodles into short lengths. Add chicken and basil; toss to mix. Pour sauce over the noodle mixture; toss to coat. If desired, garnish with carrot ribbons and serve with Asian chili sauce.
Serving Size 1
Nutritional Value Per Serving
Calories from Fat:
% Daily Value*
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years.