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4
Easy
Published 2004
Bean thread noodles are delightful and quick cooking. Made in China and Taiwan from small round green mung beans, they often come dried into tight skeins, and packed 8 or 10 bundles to a bag. They are so hard when dry that it’s difficult to cut them. Softened in water for a few minutes, they become flexible enough to cut, and with the briefest cooking in boiling water or a hot skillet, they transform into a clear, bouncy noodle that absorbs flavors well. If you can find only a large bundle,