Best Bean Thread Noodles Recipe
on Sep 20, 2022
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These stir-fried Bean Thread Noodles feature slices of savory chicken, crisp veggies, and tender noodles tossed in a flavorful sauce. It’s a delicious one-dish meal that is ready to eat in just 30 minutes.
Serve this bean thread noodles dish for dinner tonight! It’s loaded with Thai-inspired flavors that your family will love.
What Are Bean Thread Noodles?
Also known as cellophane noodles, glass noodles, and Chinese vermicelli, bean thread noodles are made with mung bean flour. The noodles are tasteless but easily soak up the flavors of a dish. Bean thread noodles have a texture that ranges from soft to chewy depending on how long the noodles are soaked in water or broth. They’re often served in soups and stir-fries.
Ingredients You’ll Need
- dried bean thread noodles
- vegetable oil
- boneless, skinless chicken breasts
- garlic
- onion
- carrots
- tomato
- cabbage
- ground white pepper
- eggs
- green onions
- soy sauce
- sugar
- fish sauce
- oyster sauce
- water
(Note: Full recipe is at the bottom of the post)
How to Cook Bean Thread Noodles
- Prepare bean thread noodles according to the instructions on the package. Transfer them to a colander to drain, then cut the noodles into shorter pieces and toss them with oil to prevent them from sticking.
- Mix all of the ingredients for the sauce. Set aside.
- Heat 1 tablespoon of oil in a non-stick skillet or wok over medium-high heat. Add the chicken and sauté for about 6 minutes until cooked. Transfer the chicken to a plate.
- Add the remaining oil to the skillet. Add the garlic and sauté for about 1 minute, or until fragrant. Add the onions, carrots, tomato, cabbage, and white pepper to the skillet and stir-fry for about 2-3 minutes.
- Move the vegetables to one side of the pan and add the beaten eggs to the empty side. Scramble the eggs until cooked.
- Add the chicken, noodles, and sauce back to the skillet. Stir-fry until the noodles are soft and all the ingredients are combined and coated in the sauce.
Are Bean Thread Noodles Gluten-Free?
Yes. Bean thread noodles are an excellent choice for those following a gluten-free lifestyle. Check the package to ensure that the noodles are prepared in a facility that does not use wheat.
Are Bean Thread Noodles The Same As Rice Noodles?
No. Bean thread noodles are made with mung bean flour and rice noodles are made with rice flour.
Tips And Tricks
- If the noodles seem dry, add 1-2 tablespoons of water.
- Use more or less soy sauce to suit your taste.
How To Serve Bean Thread Noodles
This dish is loaded with chicken and veggies and can be enjoyed as a one-dish meal. If you enjoy spicy dishes, add some sriracha or a pinch of dried red pepper flakes. Crisp spring rolls and a sweet dipping sauce will work well as a side dish.
How To Store Bean Thread Noodles
Leftovers should be cooled to room temperature, transferred to an airtight container, and stored in the fridge for up to 3 days.
How To Reheat Bean Thread Noodles
Bean thread noodles can be reheated on the stovetop over medium heat or in the microwave at reduced power until hot.
Variations
Make this dish your own by using different ingredients. Here are some ideas:
- Use sliced beef, pork, fresh shrimp, or tofu instead of chicken.
- Add more veggies for a heartier dish. Sliced celery, chopped zucchini, diced bell peppers or snow peas are excellent options.
- Add a hint of spicy flavor by including a pinch of dried chili flakes or a squirt of sriracha sauce.
- Add a teaspoon or 2 of rice vinegar for a delicious tang.
Bean Thread Noodles Recipe
Ingredients
- 6 ounces dried bean thread noodles
- 2 tablespoons vegetable oil, divided
- 1 pound boneless, skinless chicken breasts, sliced into thin strips
- 2 cloves garlic, minced
- 1/2 medium onion, thinly sliced
- 1/2 cup carrots, thinly sliced
- 1 medium tomato, seeds removed, thinly sliced
- 2 cups cabbage, thinly sliced
- ground white pepper, to taste
- 2 eggs, beaten
- 2 green onions, chopped
For The Sauce
- 2 tablespoons soy sauce, low-sodium recommended
- 2 tablespoons sugar
- 1 tablespoon fish sauce
- 3 tablespoons oyster sauce
- 1/4 cup water
Instructions
- Soak the noodles in room temperature water according to the instructions on the package. Transfer them to a colander to drain, then cut the noodles into shorter pieces and toss them with oil to prevent them from sticking.
- Mix all of the ingredients for the sauce. Set aside.
- Heat 1 tablespoon of oil in a non-stick skillet or wok over medium-high heat. Add the chicken and sauté for about 6 minutes until cooked. Transfer the chicken to a plate.
- Add the remaining oil to the skillet. Add the garlic and sauté for about 1 minute, or until fragrant. Add the onions, carrots, tomato, cabbage, and white pepper to the skillet and stir-fry for about 2-3 minutes.
- Move the vegetables to one side of the pan and add the beaten eggs to the empty side. Scramble the eggs until cooked.
- Add the chicken, noodles, and sauce back to the skillet. Stir-fry until the noodles are soft and all the ingredients are combined and coated in the sauce.
- Serve sprinkled with chopped green onions.
Nutrition information provided is an estimate only and will vary based on ingredient brands and cooking methods used.
Hey Izzy – first off, this is the closest recipe to my favorite dish from Penny’s Noodle House in Chicago and I was thrilled to make this recipe! There is an ingredient that I’m wondering could help me fill the blank on a taste that Penny’s recipe had – there was a deeper umami/smokiness that came from the dish and not knowing enough about Thai/Vietnamese ingredients, I’m left wondering what it could be – any ideas?