Bean Thread Noodles With Beef And Asian Pear Recipes

BEAN THREAD NOODLES WITH BEEF AND ASIAN PEAR

Bean Thread Noodles with Beef and Asian Pear image

Categories Beef Quick & Easy Fall Asian Pear Noodle Gourmet

Yield Makes 4 servngs

Number Of Ingredients 12

Ingredients

1/4 lb bean-thread noodles (also known as cellophane noodles)
4 garlic cloves, minced
1/3 cup soy sauce
2 tablespoons sugar
1 tablespoon Asian sesame oil
1 teaspoon dried hot red pepper flakes
1/2 cup plus 1 teaspoon rice vinegar (not seasoned)
1 lb filet mignon, cut into 1/4-inch-thick julienne strips
2 (14 1/2-oz) cans beef broth
1/4 cup water
1 Asian pear, cut into julienne strips
2 scallions (green parts only), thinly sliced

Steps:

Soak noodles in a bowl of cold water until pliable, about 15 minutes, and drain. Cut into 2-inch lengths. While noodles are soaking, stir together garlic, soy sauce, sugar, sesame oil, red pepper flakes, and 1/2 cup vinegar. Add beef and marinate at room temperature, stirring occasionally, 15 minutes. Bring broth and water to a boil. Add beef and marinade and cook 2 minutes. Stir in noodles and cook until just tender, about 2 minutes.
Toss pear and scallions with remaining teaspoon vinegar. Spoon noodles and broth into bowls and top with pear and scallions.

SAIFUN NOODLES

Saifun noodles image

Provided by Gaila - The Petit Gourmet

Time 40m

Number Of Ingredients 18

Ingredients

1.5 pounds skinless (boneless chicken breasts (about 2))
2 shallots (thinly sliced)
1/2 cup vegetable oil
1 green pepper (finely sliced)
2 large garlic cloves (chopped)
1 tablespoon chopped fresh ginger
4 2-ounce bundles bean thread noodles or rice vermicelli noodles
1/3 pound thinly sliced rib-eye steak
2 cups packed baby spinach
1 cup carrots (grated)
6 scallions (white parts chopped)
1 cup of snap peas
1 bunch of cilantro (chopped)
1.5 cup of Soybean Sprouts
1 cup broccoli florets
Soy sauce
Sesame oil
Salt and pepper to taste

Steps:

Make a marinade by combining 2 tablespoons of soy sauce, 1 tablespoon of sesame oil, 1 minced clove of garlic, and 1 tablespoon of ginger. Marinate the chicken and the beef for at least 30 minutes if not 2 hours in the refrigerator.
Soak the saifun noodles in hot water for 15 minutes until they are clear, then drain. Reserve.
In a wok or big heavy pot on high heat, add 2 tablespoons of oil and once is hot, add half of the drained pieces of chicken and beef. Cook 3 or 4 minutes until the chicken is done. Remove the chicken to a bowl and keep warm. Repeat the same operation with the second half of chicken and beef then remove.
Add the remaining 1 tablespoon of oil to the same pot and then cook the vegetables garlic, green pepper, shallots, soybean sprouts, spinach, snap peas and carrots). Cook on high heat, stirring occasionally for about 5 minutes until the vegetables are done.
Then, add the remaining 2 tablespoons of soy sauce, noodles and chicken to the vegetables, mix it well for 2 minutes, add all the chopped cilantro, then remove from heat and serve!

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Soak noodles in a bowl of cool water till pliable, about 15 min, and drain. Cut into 2-inch lengths.
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