Saturday, February 19, 2011

The "Other Pasta" - Green Bean Vermicelli, Noodles etc. 粉絲﹐粉皮

Dried bean vermicelli, sheets (cut), and noodles.  Some people call them "glass noodles".


 They look something like this depending on the brand.


Soften the noodles in cold water for about 10-20 minutes or drop the dried noodles into soup/stew.


Look like this after boiling in water/soup, neutral taste as in any plain pasta and rice.


Bean noodles are frequently used in hot pot (Asian fondue), soups, stews, stir frys, and salads. 
Vermicelli can also be used as filler and binding agent in meatballs, dumplings, meat loaf/pie etc.   

Recipe for this mixed mushroom salad or appetizer is here.


4 comments:

  1. My husband "The Italian" makes some wonderful dishes with bean noodles. He just loves to make Asian food....we always tease him that he must be Asian and not Italian. I really like the bean noodles. They fill you up without that heavy feeling.

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  2. Robin,
    Wow, you have a private chef!
    Indeed, bean noodles are very like and easy to digest.

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  3. I have never cooked them. The only time I eat them is in a restaurant, but I will have to try to find them here is supermarkets.

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  4. I love using a variety of asian noodles in my cooking - including the bean noodles! I keep a well stocked pantry of international food items so that I can make interesting dishes using our fresh garden vegetables. So many cultures celebrate fresh food more than my own.

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