Soy Stir Fry Bean Thread Noodles

Posted on August 17, 2023August 16, 2023 by Amanda Leave a comment

Noodles > rice, always, but what noodles to pick?? In the summer time, I always want a noodle, but don’t want to have to boil an entire pot of water. One versatile noodle, perfect in a soup or stir fried, is the bean thread noodle. These skinny noodles can be made from mung bean starch or sweet potato starch, and really soak up whatever liquid they’re cooked in. They’re popular in hot pot since they soak up that tasty broth without making the liquid cloudy. They’re also perfect for a summer noodle stir fry since the noodles don’t need to be pre-boiled. These noodles also don’t tend to clump much, so they can be eaten hot or at room temperature.

Ingredients

Mung bean noodles – The skinny kind! You could also make this recipe using a Korean style glass noodle, but those noodles will need to be boiled and cooked in advance.

Vegetables – Use what your heart desires! I had some greens, onions, and mushrooms on hand, but this would also be delicious with broccoli, kailan, celery and carrots. Remember to only partially cook your vegetables before adding the noodles so that they don’t overcook.

Soy Stir Fry Bean Thread Noodles

Print Recipe

A no-boil required recipe using those skinny bean thread noodles.

Course Main Course

Cuisine Asian

Keyword bean thread noodles, noodles, stir fry

Equipment

large pan with lid

Ingredients

1 sweet onion sliced
2 cups diced mushrooms
2 cups greens spinach, chard, kale
2 tbsp sugar
2 tbsp soy sauce
2 tbsp water
2 tbsp sesame oil
2 tbsp chicken bouillon powder
8 ounces bean thread noodles dried
1/2 cup green onions sliced

Instructions

Up to 4 hours in advance of cooking, soak bean thread noodles in warm water, ensuring all noodles are submerged.
In a pan on medium heat, add sliced onions to start.
While onions are getting started, mix together the sauce by adding sugar, soy sauce, water, chicken bouillon, and sesame oil.
Add diced mushrooms to pan and stir, cooking until onions and mushrooms start wilting.
Add in your greens on top without stirring.
Drain noodles and add on top of the other vegetables.
Pour sauce over noodles and put lid on the pan.
Allow noodles and vegetables to steam for another 5-10 minutes. Remove lid halfway to gently toss, and continue cooking covered until noodles are completely done.
Gently toss green onions throughout noodles and serve hot or at room temperature!

Have some other noodles like 10-Minute Soy Ginger Noodles or make some Soy Marinated Soft Eggs to put on top of these ones!

Fresh Egg Pasta

Posted on July 22, 2022July 29, 2022 by Amanda Leave a comment

No one really has the time to make fresh pasta regularly, but it certainly is a treat when you have a few spare hours and want a mini-project to keep you busy. All the ingredients that are needed are most likely already on hand! Fresh pasta has a chewier, bouncier texture than the typical grocery store dried pasta. It’s more difficult to make all the fun shapes that you can easily find at the store, but I feel like fresh pasta is best enjoyed in a long noodle form anyway.

Fresh pasta is also a great meal to make with friends. Have each person come over with a different kind of sauce and tell them to be ready to work and covered in flour. You can make a couple dough balls in advance so that they have time to rest. When your friends arrive, set them up in an assembly line. Have a few people making more dough, a few people rolling and cutting, and a few people on boiling and sauce tossing. I love using my stand mixer and pasta maker attachments. At the end of the day, everyone will be so satisfied from a delicious meal and an evening of hard work.

Fresh Egg Pasta

Print Recipe

Simple ingredients that turn into such chewy, bouncy pasta.

Course Main Course

Keyword noodles, pasta

Servings 1 person

Equipment

1 pasta roller

Ingredients

90 grams all-purpose flour
1 large egg
pinch of salt

Instructions

Weigh out your flour onto a surface or bowl and mix in the salt. I recommend multiplying this recipe by the number of people you are planning on serving. If you are having multiple sides/appetizers/desserts with the meal, you could make 1 recipe amount for 2 people.
Make a well in the center of the flour/salt and crack the egg in.
Using a fork or your fingers, break up the egg and slowly start mixing the surrounding flour walls into the egg.
Continue to mix the egg and flour.
When you can no longer mix the egg and flour with a fork, switch to your hands! If you have your mix in a bowl, I would recommend turning it out onto a flat surface at this time.
Continue pressing, folding, kneading the dough until you have a smooth dough ball. If the dough is still too sticky, add 1/2 tsp of flour at a time until the dough comes together. If the dough is too dry and falling apart, run your hands underwater so they are damp, and continue working the dough.
Shape the dough into a ball and cover with a damp towel for ~15 minutes to rest. After 15 minutes, the dough should be soft and smooth.
Cut the dough ball into smaller pieces to make it easier to work with when running through the pasta roller. Dust each side of the squished dough with flour to prevent sticking in the pasta roller.
Flatten the smaller dough balls and run through the pasta maker, starting at the widest setting and moving to the thinnest setting. Dust with additional flour if sheets are getting sticky or you notice significant wrinkles.
Cut sheet of pasta into shorter lengths to make them more manageable.
Repeat rolling of all pasta dough balls.
Change or adjust your attachment to whichever cutting form you like. I've really been liking the spaghetti shape right now.
Run the rolled sheets of pasta through the cutter one at a time.
Dust cut noodles with more flour to prevent them from sticking. If not using immediately, they can be frozen or hung to dry.
If serving immediately, cook in boiling water ~5 minutes until texture is to your liking.

Serve some veggies on the side like Honey Balsamic Roasted Brussels Sprouts.

Carbs on carbs, right? Have some bread or My Favorite Focaccia.

10-Minute Soy Ginger Noodles

Posted on February 10, 2022February 5, 2022 by Amanda 1 Comment

I love noodles. When I’m in a pinch and need a quick dinner, I always reach for these quick, 10-minute soy ginger noodles. If I really don’t have a lot of time, I’ll skip the ginger and it’s just a salty sesame noodle dish. Mix it up and try adding other aromatics like onions, shallots, lemongrass, or even Sichuan peppercorns.

Ingredients

Noodles – You can really use any noodles you like. I like a flat, wheat noodle but you could even use this sauce with a pasta or egg noodle. When cooking my noodles, I generally don’t cook them based on time on the packaging. I usually watch my noodles boil and when they start getting limp over my tongs, I’ll rip off small bits and taste it to make sure my noodles are the perfect texture. I like my noodles to still have a little bite to them. If you like them softer, leave them in longer! You do you.

Sauce – Mix up the sauce! When I have more time I’ll mince some garlic and add it in as well. You could even add some lemongrass, shallot, five spice, or Sichuan peppercorn, to name a few. It’s even delicious with a squirt of Sriracha on top or some chili crisp.

10-Minute Soy Ginger Noodles

Print Recipe

An easy weeknight meal when you need something quick and delicious.

Course Main Course

Keyword noodles, soy sauce

Prep Time 5

Cook Time 5

Ingredients

1 tbsp brown sugar
2 tbsp soy sauce
1 tsp rice vinegar
1 tsp grated ginger
noodles

Instructions

Boil noodles to desired doneness.
While noodles are boiling, mix together ingredients for sauce in a large bowl that can also fit your noodles.
Put hot noodles directly into the sauce bowl.
Mix, add toppings, and enjoy!

Have a little more time? Try Chicken & Cabbage Dumplings or Pumpkin Soup.