This vibrant Korean-inspired dish combines the unique chewy texture of bean thread noodles with the earthy depth of rehydrated dried mushrooms and cloud ears. The vegetables, including bright carrots, crisp green peppers, and sweet onions, provide a refreshing crunch and color contrast. Tossed in a savory, aromatic sauce featuring peanut oil and sesame notes, this meal is light yet deeply satisfying. It&# 226;ÂÂs an excellent choice for a quick weeknight dinner, a healthy lunch, or a side dish for potlucks. The combination of textures and flavors makes it a standout vegan and vegetarian option that is simple to prepare but impressive to serve.
Korean Bean Thread Sesame Noodles With Vegetables
Description
This vibrant Korean-inspired dish combines the unique chewy texture of bean thread noodles with the earthy depth of rehydrated dried mushrooms and cloud ears. The vegetables, including bright carrots, crisp green peppers, and sweet onions, provide a refreshing crunch and color contrast. Tossed in a savory, aromatic sauce featuring peanut oil and sesame notes, this meal is light yet deeply satisfying. It&# 226;ÂÂs an excellent choice for a quick weeknight dinner, a healthy lunch, or a side dish for potlucks. The combination of textures and flavors makes it a standout vegan and vegetarian option that is simple to prepare but impressive to serve.Ingredients
Directions
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Place dried mushrooms and cloud ears in a bowl, cover with hot water, and soak for 20 minutes until softened.
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Drain the mushrooms and cloud ears, squeeze out excess water, and chop the mushrooms into strips while leaving cloud ears whole or halved.
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Soak bean thread noodles in warm water for 5-7 minutes until pliable, then drain and cut into manageable lengths with scissors.
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Julienne the carrot, slice the green pepper, and thinly slice the onion.
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Heat peanut oil in a large wok or skillet over medium-high heat.
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Add the sliced onion and carrot, stir-frying for 2 minutes until slightly tender.
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Add the green pepper, rehydrated mushrooms, and cloud ears, and cook for another 2-3 minutes until vegetables are crisp-tender.
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Add the drained bean thread noodles and 1/2 cup of water to the pan.
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Toss everything together, allowing the noodles to absorb the liquid and steam for 1-2 minutes until heated through.
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Serve immediately while hot.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 145.6kcal
- % Daily Value *
- Total Fat 9.5g15%
- Saturated Fat 1.7g9%
- Cholesterol 6.0mg2%
- Sodium 197.8mg9%
- Total Carbohydrate 13.9g5%
- Dietary Fiber 2.9g12%
- Sugars 4.6g
- Protein 3.3g7%
* 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 (also known as glass noodles or cellophane noodles) cook very quickly and can become mushy if overcooked. Do not boil them; soaking in warm water is sufficient.
For added flavor, you can mix 1 tablespoon of soy sauce and 1 teaspoon of sesame oil into the water added in step 8, or toss the finished dish with a little sesame oil before serving.
If you do not have cloud ears, you can substitute with shiitake mushrooms or simply increase the amount of Chinese dried mushrooms.
This dish is best served immediately. If storing leftovers, keep them in an airtight container in the refrigerator for up to 2 days. Reheat gently in a microwave or skillet with a splash of water to restore moisture.
