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Kitchen Dictionary: bean thread

A slender, gelatinous noodle, made NOT from a grain flour but from ground mung beans. Once the noodles are soaked they become soft, slippery, springy and translucent. They are flavorless and readily absorb the taste of their accompanying sauce or broth. The noodles are commonly used in soups, stir-fries, salads, desserts, and even drinks. The dried noodles can also be deep fried for a crunch garnish or bed for sauces.

plural: bean threads


Season: available year-round

How to select: Found in the ethnic section of major supermarkets or Asian markets.

How to prepare: Soak in hot water for 7-15 minutes to rehydrate.

Substitutions: harusame or rice vermicelli or shirataki or rice sticks

More Bean Thread Recipes
Popular Bean Thread Recipes
Sotanjon Pancit (Bean Thread Noodles)

Nutrition Facts

Calculated for 1 cup
Amount Per Serving %DV
Calories 491
Calories from Fat 0 (0%)
Total Fat 0.1g 0%
Saturated Fat 0.0g 0%
Monounsaturated Fat 0.0g
Polyunsaturated Fat 0.0g
Trans Fat 0.0g
Cholesterol 0mg 0%
Sodium 14mg 0%
Potassium 14mg 0%
Total Carbohydrate 120.5g 40%
Dietary Fiber 0.7g 2%
Sugars 0.7g
Protein 0.2g 0%

How is this calculated?