Hot Bean Thread Noodles
Submitted by spygirl007
Spicy bean thread noodles stir-fried with ground beef, chili bean sauce, and garlic in a savory chicken broth sauce. A Sichuan-inspired glass noodle dish with serious heat.
YIELD
4 servingsPREP
20 minCOOK
20 minREADY
55 minThis Sichuan-inspired noodle dish is all about the contrast: slippery, translucent bean thread noodles soaking up a fiery sauce built on chili bean sauce, dried chili, soy sauce, and chicken broth. Ground beef adds richness and protein, while garlic and scallions bring the aromatic punch.
Bean thread noodles (also called glass noodles or cellophane noodles) need a 15-minute soak in warm water before cooking. They go from stiff and brittle to soft and pliable, and cutting them into 3-inch lengths with scissors after soaking makes them much easier to eat and serve. Uncut, they tangle into one giant slippery mass.
The sauce simmers with the browned meat for five minutes before the noodles go in. Those noodles are like sponges: they absorb the spicy, savory broth as they cook, so every strand carries flavor. The sesame oil goes in at the very end to preserve its fragrance.
Chef Tips
- Don’t soak the noodles in hot water. Hot water makes them gummy. Warm water softens them while keeping the texture springy.
- Get the wok very hot before adding the oil. The scallions and garlic should sizzle immediately and cook in seconds, not minutes.
- Break up the ground beef into small crumbles as it cooks. Large clumps don’t distribute evenly through the noodles.
- Serve immediately. Bean thread noodles continue to absorb liquid as they sit, and the dish dries out fast.
Variations
- Use ground pork or ground chicken instead of beef for a lighter version.
- Add diced firm tofu for extra protein and a meatless option.
- Toss in a handful of baby spinach or chopped bok choy in the last two minutes for greens.
Ingredients
Directions
Soak the noodles in a large bowl of warm water for 15 minutes.
When they are soft, drain them and discard the water.
Cut them into 3-inch lengths using kitchen scissors or knife.
Put 1 tablespoon of oil into a hot wok or pot, then add the scallions and garlic and stir-fry quickly for a few seconds.
Add the meat and stir-fry until it is cooked. (This should take between 5 and 10 minutes.)
Then add all the sauce ingredients, except the sesame oil and cook the mixture over a gentle heat for about 5 minutes.
Now add the drained noodles and sesame oil and cook the mixture for a further 5 minutes.
Ladle some noodles and sauce into individual bowls or into one large serving bowl, and serve at once.
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