Bean thread

Nutrition

A slender, gelatinous noodle, made NOT from a grain flour but from ground mung beans. Once the noodles are soaked they become soft, slippery, springy and translucent. They are flavorless and readily absorb the taste of their accompanying sauce or broth. The noodles are commonly used in soups, stir-fries, salads, desserts, and even drinks. The dried noodles can also be deep fried for a crunch garnish or bed for sauces.

Plural

Bean threads

Season

available year-round

How to select

Found in the ethnic section of major supermarkets or Asian markets.

How to prepare

Soak in hot water for 7-15 minutes to rehydrate.

Substitutions

harusame or rice vermicelli or shirataki or rice sticks

Popular Bean thread Recipes

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