Soy Stir Fry Bean Thread Noodles

Posted on 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.

start with onions
diced mushrooms
soaked noodles
wilt the greens
add noodles
sauce
put on the lid
gently toss

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!

Honey Soy Vegetable Stir Fry

Posted on by Amanda Leave a comment

In order to prepare for all of the unhealthy eating next week, I needed to cleanse with a healthy, fibrous vegetable stir fry before it turns into exclusively protein, carbs, sugar, and wine. The greens of summer are slowly disappearing, so I’m taking advantage of the fresh vegetables before it gets too cold. The base of this recipe really is just the sauce that is used at the end to coat the vegetables and give them some extra flavor, so the vegetables can easily be swapped with your personal favorites.

Ingredients

Vegetables – I used a mix of broccoli, eggplant, and peppers. Feel free to use whatever you like! Only use broccoli if you only like broccoli, or add different vegetables like celery, onions, bokchoy, or cabbage.

Sauce – Half, double, or triple the sauce quantity if you’re extra saucy or if you’re just making a smaller quantity of vegetables.

baby eggplants
peppers
simmery saucy

Honey Soy Vegetable Stir Fry

Print Recipe
A quick stir-fry to throw on a bed of rice.
Course Side Dish
Keyword honey, soy sauce, stir fry, vegetable

Equipment

  • 1 large pan

Ingredients

  • 1 clove garlic sliced
  • 3 pounds assorted vegetables cut in approximately the same size
  • 1/2 cup soy sauce
  • 2 tbsp honey
  • 1 tsp corn starch
  • 1 tsp sesame oil

Instructions

  • Wash and clean your vegetables, ensuring they are cut all to about the same size.
  • Heat up a large pan with a splash of oil on high.
  • When oil is shimmering, add vegetables to the pan. Do not move for 1 minute to sear.
  • After 1 minute, add sliced garlic and stir. Turn stove down to medium.
  • Allow vegetables to continue cooking for 5 more minutes. While cooking, mix together soy sauce, honey, and cornstarch.
  • Add the sauce and stir. Allow to keep cooking until sauce has just simmered and thickened.
  • Remove from heat and enjoy!

Try another Shrimp & Snap Pea Stir Fry!

Balance the healthy vegetables with a healthy vegetable dessert like Zucchini Bread.

Shrimp & Snap Pea Stir Fry

Posted on by Amanda Leave a comment

Summer is finally in swing in the Pacific Northwest! Finally my summer vegetables are coming in! So far, I’ve picked up three boxes of my CSA (community supported agriculture) boxes. My last two boxes had generous portions of snap peas. The first set of snap peas were easily destroyed. Raw snap peas are delightful as a crunchy snack by themselves or dipped in a hummus, spinach dip, or ranch. I wanted to cook this second set of snap peas, but wasn’t entirely sure what to make. I remember eating shrimp & snow pea stir fry with my family at Chinese restaurants, so I just swapped the snow peas for snap peas!

Ingredients

Shrimp – Really any protein could work here if you don’t want to use shrimp. Swap with chicken, pork, beef, tofu, or any other alternative proteins.

Snap peas – Because we cook these snap peas hot and fast, they can maintain their green color and still have a bite to them. If you don’t have snap peas, you can swap the vegetable here for another crunchy-adjacent vegetable like broccoli, brussels sprouts, or cabbage.

Soybean paste – The soybean paste adds a little funky fermented flavor to the sauce and also is where a majority of the sodium comes from. If you don’t have soybean paste, this can be substituted with bouillon.

trimmed snap peas
soften the garlic and onion
start the sauce:
cornstarch & soybean paste
add snap peas
add sauce
add shrimp

Shrimp & Snap Pea Stir Fry

Print Recipe
An easy, health-conscious dinner that is made in one pan.
Course Main Course
Cuisine Asian
Keyword shrimp, snap pea, stir fry

Ingredients

  • 1 pound shrimp peeled & cleaned
  • 3 cups snap peas trimmed
  • 3 cloves garlic
  • 1/4 onion sliced
  • 1 tsp soybean paste
  • 1 tsp cornstarch
  • 1 cup warm water
  • 2 tsp soy sauce
  • black pepper

Instructions

  • Peel and de-vein shrimp.
  • Trim ends of snap peas to remove any tough parts.
  • Slice onion and garlic. Saute with olive oil on medium high.
  • While onion and garlic is softening, mix warm water with cornstarch, soy bean paste, and soy sauce to make the sauce.
  • After onion and garlic has softened, add the snap peas to the pan, stirring gently.
  • After 1 minute, pour in the sauce mixture and stir.
  • After about 2 minutes, sauce should start to bubble and thicken. Push sauce and snap peas to one side of the pan and add shrimp to the open side.
  • Stir shrimp after 1 minute to allow other shrimp to make contact with the pan.
  • After another minute, mix shrimp with snap peas and sauce.
  • Crack some fresh black pepper over top and serve with some rice!

Serve some Chicken & Cabbage Dumplings alongside this stir fry.

Want some dessert? Have some Kitchen Sink Cookies or a summer Peach Galette.