Bean Thread Noodle & Vegetable Stirfry

Bean Thread Noodles are my favourite noodles. They are gluten free, quick to prepare and not heavy, so you feel great after you eat them. When I have a busy study day downloadand I want a quick lunch I usually make this dish. Its very quick, healthy and satisfying. Even though the individual packed noodles look small,  after you cook them they look like a lot more then what you started with. But never fear they are not fattening, so don’t feel guilty eating them all. They are also extremely cheap here in Australia. You can buy them from Asian supermarkets, Coles and Woolworths. I know they are usually about $0.97 for a 5 pack from the big supermarkets. At the Asian supermarkets you can also find other starch noodles made of potato, peas and mung bean starch. They all taste great, well rather they don’t have much taste at all, but they soak up what every else you are cooking with it.

I also discovered a great chicken substitute that is vegan. You can buy it from the big supermarkets or health food shops in the frozen section. It is download (1)Fry’s Chicken Style Stripes. My boyfriend and his little nieces and nephew didn’t even realise they weren’t eating chicken, when I made it a couple of weeks back. According to his niece ‘this is what chicken taste like when chickens eats lots of vegetables’. I doesn’t taste exactly the same, but its closer then tofu. Of course its not an every day thing to eat, but its a nice comfort when you are craving chicken.

The ingredients for this recipe can be altered. The vegetables are all optional, depending on what you have in the fridge. For me onion, garlic and ginger are a must and the rest doesn’t matter, so long as you have some leafy greens in there as well. As for the soy sauce, sweet chilli and oyster sauce (vegan), add as much as you like. I usually start with a little bit then add more depending on the taste. Basically more soy sauce for salt, more sweet chilli or sugar (if you don’t have for sweet chilli  for more sweet or to balance the salt and more oyster sauce for more flavour. To make this perfect you need to be quick and not let anything cook for too long, otherwise the vegetables will go limp and the noodles will all break up.

Bean Thread Noodle & Vegetable Stirfry (gf, nf)

Ingredients:

3 packed thread bean noodles (1 per dish)

1 tbsp coconut oil

1 red onion diced (or other)

2 garlic cloves, diced

1 small knob of ginger, diced

2 baby leeks, chopped

2-3 stalks of celery, diced

2 carrots, chopped into match sticks

1 small red capsicum, diced

1 handful of mushrooms, diced

1 large zucchini, chopped into match sticks

2 big handfuls of baby spinach

1-2 tbsp soy sauce

1-2 tbsp vegan oyster sauce

1-2 tbsp sweet chilli sauce

1 tbsp of mirin (optional-its sweet)

200 grams Fry’s Chicken Style Stripes (1/2 packet) (optional)

Method:

1. Boil water in the kettle and take a large bowl. Soak the noodles in the bowl with boiled water.

2. Heat coconut oil in a wok, then add garlic, onion, ginger and leeks. Cook for 2 mins, continuously stirring so all gets cooked evenly.

3. Add the carrots, celery and capsicum and vegan chicken strips. Cook for 3-5 mins

4. Add zucchini and mushrooms and cook for another 2-3 mins.

5. Add noodles and spinach, and add the sauces and stir through. Once you have the flavors and strips have cooked through you can serve.

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5 thoughts on “Bean Thread Noodle & Vegetable Stirfry

  1. Indonesian cuisine rawon, need to try to miss .. hihih: D

    Material Rawon:
    1 kg beef brisket
    7 tbsp cooking oil
    2 lt of water

    Leaf spices:
    1 piece of ginger, crushed
    2 stalks lemongrass, crushed
    Take 3 pieces of lime peel fragrance alone
    3 pieces of lime leaves
    1 tsp sugar
    1 teaspoon tamarind

    Spices:
    12 pcs keluwak, take it
    17 pcs red onion
    8 pcs garlic
    2 tbsp coriander
    1 tablespoon of salt
    1 vertebra turmeric
    shrimp paste to taste

    Complement:
    Short sprouts, makers, drained
    Salted eggs, halved
    prawn crackers
    Basil and chopped cucumber
    chili paste

    How to make Rawon:
    Boil water and add the meat, boiled until cooked, diced.
    Heat oil and fry spices until fragrant, enter into a stew of meat, insert the herb leaves, cover the pan until the meat is tender and let the flavors mingle.
    Place the bean sprouts in a bowl, pour the gravy and the meat, put the basil, cucumber, serve with crackers, salted egg and sambal paste.
    Rawon, usually eaten with white rice.

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