This vibrant Korean dish showcases the delicate texture of bean thread noodles, also known as glass noodles, tossed with a savory sesame dressing. The combination of rehydrated dried shiitake mushrooms, crunchy cloud ear mushrooms, and fresh vegetables like carrots and green peppers creates a delightful contrast in textures. The flavors are aromatic and satisfying, with a perfect balance of soy, sesame, and a hint of sweetness that complements the earthy notes of the mushrooms. Ideal for a light lunch, a refreshing side dish, or a healthy weeknight dinner, this recipe is quick to prepare and packed with flavor. Its a wholesome meal that highlights simple ingredients transformed by thoughtful seasoning.
Korean Bean Thread Sesame Noodles With Vegetables
Description
This vibrant Korean dish showcases the delicate texture of bean thread noodles, also known as glass noodles, tossed with a savory sesame dressing. The combination of rehydrated dried shiitake mushrooms, crunchy cloud ear mushrooms, and fresh vegetables like carrots and green peppers creates a delightful contrast in textures. The flavors are aromatic and satisfying, with a perfect balance of soy, sesame, and a hint of sweetness that complements the earthy notes of the mushrooms. Ideal for a light lunch, a refreshing side dish, or a healthy weeknight dinner, this recipe is quick to prepare and packed with flavor. Its a wholesome meal that highlights simple ingredients transformed by thoughtful seasoning.Ingredients
Directions
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Rehydrate the dried shiitake mushrooms and cloud ear mushrooms in warm water for 20 minutes.
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Drain the mushrooms, squeeze out excess water, and slice the shiitake mushrooms thinly; tear the cloud ears into bite-sized pieces.
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Peel and julienne the carrot, slice the green pepper into thin strips, and dice the onion.
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Bring a pot of water to a boil and cook the bean thread noodles according to package instructions until tender but still firm.
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Drain the noodles and rinse under cold water to stop the cooking process, then toss with a little peanut oil to prevent sticking.
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Heat the remaining peanut oil in a large skillet or wok over medium-high heat.
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Add the onion and carrot to the skillet and stir-fry for 2-3 minutes until slightly softened.
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Add the green pepper, shiitake mushrooms, and cloud ears, and stir-fry for another 2-3 minutes until vegetables are crisp-tender.
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Add the cooked bean thread noodles to the skillet and toss with the vegetables to combine.
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Add 1/2 cup of water to the skillet, reduce heat to low, and simmer for 1 minute to allow flavors to meld.
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Remove from heat and serve immediately while warm.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 64.3kcal
- % Daily Value *
- Total Fat 2.0g4%
- Saturated Fat 0.3g2%
- Cholesterol 6.0mg2%
- Sodium 195.8mg9%
- Total Carbohydrate 10.5g4%
- Dietary Fiber 2.0g8%
- Sugars 3.0g
- Protein 2.8g6%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Bean thread noodles cook very quickly, so be careful not to overcook them. They should be tender but not mushy.
You can add a splash of soy sauce, sesame oil, or rice vinegar for extra flavor if desired.
This dish can be served warm or at room temperature. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
If you cannot find cloud ear mushrooms, you can substitute with wood ear mushrooms or simply increase the amount of shiitake mushrooms.
For a heartier meal, consider adding tofu or tempeh cubes to the stir-fry.
