Prep 45 mins
Cook 10 mins
Bean thread noodles are also known as cellophane noodles and can be purchased at an Asian market or in the Asian section of your major grocery chain. If you prefer a spicy noodle then add in some dryed chili flakes when sauteed the garlic, also towards the end of cooking toss in some roasted peanuts too! You can double this recipe. Plan ahead the cellophane noodles have to steep in water for about 30-35 minutes before using them.
- 3 1⁄2 ounces bean thread noodles
- 2 teaspoons cornstarch
- 1⁄2 cup unsweetened pineapple juice
- 1 tablespoon oil
- 2 tablespoons minced fresh garlic (or to taste)
- 1⁄2 cup crushed pineapple, well drained
- 1⁄3 cup soy sauce
- 1 small red bell pepper (cut into jullienne strips)
- salt and pepper
- Fill a pot with very hot water; add in the noodles and let steep for about 30-35 minutes.
- Meanwhile in a small bowl whisk/combine cornstarch with pineapple juice.
- In a small skillet, heat oil and saute the garlic for about 1 minute.
- Add in the pineapple/cornstarch mixture and soy sauce; cook on low heat stirring for 1-2 minutes until thickened.
- Drain the noodles under a colinder, then using a scizzors cut the noodles into about 3-inch lenghs.
- In a large skillet add in the red bell and 2 tablespoons water (can use oil in place of water); cook until crisp-tender (about 1-2 minutes).
- Add in the noodles with the sauce and toss to combine.
- Cook over medium heat until heated through and the noddles are transparent and soft.
- Season with salt and pepper.
This was a tasty dish, but probably won't become a favorite. It was the first time I had made anything with cellophane noodles. I like the flavor combination!