Bean thread noodles, also called “cellophane noodles“, are made from mung bean flour and are glassy and transparent when cooked. This recipe for preparing them is inspired by Thai cuisine. It contains all the major nutritional elements, making it a complete meal.
- 7-8 oz extra firm tofu (1/2 carton), drained and cubed
- 1 quart water
- 4 ounces bean thread noodles
- 1 Tbsp vegetable oil, divided use
- 2 eggs, lightly beaten
- 3 green onions, sliced
- 1/2 c carrots, coarsely shredded
- 1/2 c cabbage, sliced
- 2 cloves garlic, minced
- 1 tsp soy sauce
- 1 Tbsp Sriracha sauce or Thai hot chili sauce
- 3 Tbsp lime juice
- 1 Tbsp sugar
- 1/2 tsp salt
- Place the drained and cubed tofu on a clean kitchen towel to dry for a few minutes. Put the water on the stove to boil in a medium pot. When it reaches boiling, turn off the heat and add the cellophane noodles. Stir well and allow to stand one minute. Drain and set aside.
- In a large skillet over medium heat, warm one teaspoon of the oil. Add the eggs and scramble them quickly. Remove to a plate. Clean the skillet with a spatula or paper towel.
- Heat a second teaspoon of oil in the same skillet over medium heat, and saute the green onion, carrots and cabbage until crisp-tender, or about 2-3 minutes. Add the garlic and saute another minute. Scrape these vegetables into a large bowl.
- Add the remaining teaspoon of oil to the same skillet, and over medium heat, brown the tofu on all sides. Pour in the soy sauce and saute another 30 seconds, coating all the tofu in the soy sauce. Place the tofu in the large bowl of vegetables, and add the eggs and noodles, but do not stir.
- In a small bowl, blend together Sriracha sauce, lime juice, sugar, and salt. Pour over the noodle mixture in the large bowl and gently combine with tongs or a wooden spoon until well distributed. Serve hot or cold and sprinkle with cilantro leaves or sesame seeds if desired.