pour enough boiling water over bean threads to cover.
Let stand
Bring 2 quarts of water to a boil; add the bean threads and bring back to a rolling boil for 1 minute.
Remove from heat and let stand for 2 minutes.
Then rinse until bean threads are cool, put into a large bowl and cut bean threads into smaller pieces.
Mix together all the sauce ingredients.
In a pre-heated wok over high heat, add the peanut oil. When the oil just begins to smoke, add the ginger, green onion, chiles, pork, carrot, and the mushroom, and stir-fry until the pork is well-browned.
Add the bean sauce and stir-fry for about 15 seconds or until combined thoroughly with the other ingredients.
Add the bean threads and sauce. Cook over medium high heat until the sauce is thickened and the bean threads just begin to stick to the wok.
Cover bean threads with boiling water. Let stand for 5 minutes or until softened. Drain, and rinse under cool water. Chop noodles.
While bean threads soak, combine cilantro, soy sauce, chile paste, and oil in a large bowl, stirring with a whisk. Add noodles, chicken, and nuts to soy sauce mixture; toss well to coat. Stir in carrots and cucumber, if using.
Spoon 1/3 to 1/2 cup chicken mixture down center of each lettuce leaf; roll up. Serve immediately.
Cover bean threads with boiling water and let stand for 5 minutes, or until softened.
Drain, and rinse under cool water.
Chop noodles.
While bean threads soak, combine cilantro, soy sauce, chile paste and oil in a large bowl, stirring with a whisk.
Add noodles and chicken to soy sauce mixture; toss well to coat.
Spoon about 1/3 cup chicken mixture down center of each lettuce leaf, then roll up and enjoy!
he boiling water over the bean threads and let stand for about
Soak bean threads in warm water until soft, about 15 minutes. Cut into four-inch lenghts. Cook in a medium pot of soiling water for one minute. Drain, and cool and pat dry.
Combine the dressing ingredients and toss with the noodles to coat thoroughly. Mound noodles on a serving platter.
Garnish with shrimp, julienned green onions, carrots and cucumber; beans sprouts and chopped cilantro.
Cook meat in oil until about half done; add salt, pepper, Accent and garlic powder.
Add vegetables and partially cook while constantly stirring.
Remove from heat and allow to cool.
Stir in the eggs and bean threads.
Drain most of the liquid off.
Mixture is ready to be put in the egg roll shells.
After making the egg rolls, fry in oil.
If desired, these rolls can be frozen and fried later.
Soak the bean threads in a large bowl of
hops immediately, family style, with bean threads, cilantro, bell peppers and chile
In large stewpot, brown beef and add onion.
Cook 5 minutes and add 4 cups water and bring to boil.
Add tomato paste and stewed tomatoes.
After 5 minutes, add bean threads.
Cook over medium heat for 20 minutes and add mixed vegetables.
Lower heat and simmer until beef is tender.
Add salt and pepper to taste and serve with crusty French bread.
set aside.
To measure bean threads, cut from bunch with kitchen
east 1 hour.
Cut bean threads into 8ths and soak them
Mix all except bean threads and chill.
Before serving, mix salad with bean threads and salad dressing.
Cut chicken into smaller pieces; using a food processor, chop the chicken to the consistency of ground beef.
Chop the cabbage (approximately 2 pounds) to the consistency of cole slaw.
Take 2 nests of the bean threads from package; soak them in hot water to soften the threads, then cut into 2-inch strips.
he egg, chicken pieces, celery, bean sprouts, sweet soy sauce, lemon
mall plate with the hot bean sauce and red peppers. Set
Put two bundles of bean thread in a bowl of
sing fermented beans in whole bean form, place the beans in
Soak bean threads in water for at least