This vibrant dish transforms humble ingredients into a restaurant-quality side or light main. The “velvet” texture comes from blanching the spinach to retain its bright green color and tender bite, while the glass noodles (bean threads) soak up the savory sesame and oil flavors beautifully. It&# 226;ÂÂs a perfect example of Chinese home-cooking: fast, fresh, and incredibly satisfying. The combination of crisp-tender greens with the slippery, chewy noodles provides a delightful textural contrast. Ideal for weeknight dinners when you need something healthy yet flavorful on the table in under 20 minutes. It pairs wonderfully with steamed rice or a simple broth.
Stir Fried Velvet Spinach With Glass Noodles
Description
This vibrant dish transforms humble ingredients into a restaurant-quality side or light main. The "velvet" texture comes from blanching the spinach to retain its bright green color and tender bite, while the glass noodles (bean threads) soak up the savory sesame and oil flavors beautifully. It&# 226;ÂÂs a perfect example of Chinese home-cooking: fast, fresh, and incredibly satisfying. The combination of crisp-tender greens with the slippery, chewy noodles provides a delightful textural contrast. Ideal for weeknight dinners when you need something healthy yet flavorful on the table in under 20 minutes. It pairs wonderfully with steamed rice or a simple broth.Ingredients
Directions
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Bring a large pot of unsalted water to a boil over high heat.
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Trim any straggly spinach leaves and white roots, then cut stems and large leaves into 2-inch sections.
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Plunge the cut spinach into a large bowl of cold water, pumping gently to remove grit, then drain and shake off excess water.
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Plunge the spinach into the boiling water for exactly 1 minute.
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Drain the spinach in a colander, rinse with cold running water until chilled, then press gently with your hands to remove excess water.
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Fluff the spinach gently to loosen the mass.
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Place the bean threads in a bowl and cover with 3 to 4 cups of hot water (use boiling water if the noodles are from China, hot water if from Taiwan or Thailand).
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Let soak for 10 seconds, then use scissors to cut the noodles through the center or loop ends into 4- to 5-inch lengths.
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Remove any rubber bands or strings, swish the noodles to disperse them in the water, and soak for another 10 to 15 seconds until firm but pliable.
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Rinse the noodles briefly with cool water and drain well.
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Heat a wok or large skillet over high heat until a bead of water evaporates immediately upon contact.
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Add the corn or peanut oil, swirl to coat the pan, and reduce heat to medium-high.
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Add the blanched spinach and toss briskly for 1 minute.
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Add the drained bean threads and toss with a spatula for several quick stirs until heated through.
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Season with salt and sugar, then add the sesame oil.
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Toss briskly to combine, remove from heat, and serve immediately.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 191.7kcal
- % Daily Value *
- Total Fat 14.8g23%
- Saturated Fat 2.6g13%
- Cholesterol 0.0mg0%
- Sodium 6276.1mg262%
- Total Carbohydrate 12.3g5%
- Dietary Fiber 6.3g26%
- Sugars 3.2g
- Protein 7.5g15%
* 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
Storage: This dish is best served immediately. If storing leftovers, keep in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet to prevent the noodles from becoming too sticky.
Noodle Tip: Glass noodles (bean threads) expand significantly when soaked. Do not over-soak them, or they will become mushy during stir-frying. They should still have a slight chew when added to the wok.
Variation: For added protein, you can stir-fry sliced tofu or shrimp separately and add them to the dish in the final step.
Garnish: Arrange a few rosy-tipped spinach stems on top for a restaurant-style presentation if desired.
