Cold Sesame Bean Threads Salad

Course Salad, Side Dish

Cuisine Asian

Diet Gluten Free, Vegan, Vegetarian

Keyword bean threads, gluten free, noodles, vegan, vegetarian

Prep Time 15

Cook Time 20

Total Time 35

Servings

Calories 451kcal

Author Andrea

Equipment

6 quart pot
large nonstick pan
large serving bowl

Ingredients

6 ounces gluten-free bean threads or thin spaghetti, see note below
4 tablespoons toasted sesame oil
6 scallions finely chopped
2 garlic cloves minced
¼ teaspoon dried hot red pepper flakes or to taste
½ cup shelled edamame
½ cup julienned carrots
1 tablespoon gluten-free rice-wine vinegar
1 teaspoon sugar
1 tablespoon gluten-free soy sauce
½ cup finely chopped salted dry-roasted peanuts
⅓ cup finely chopped fresh cilantro plus some leaves for garnish
2 tablespoons sesame seeds toasted
salt to taste
lime wedges optional

US Customary - Metric

Instructions

In 6-quart pot, bring about 4 quarts of water to a boil. Cook the noodles until al dente. Drain in a colander and rinse briefly under cold water. Drain the noodles well, then pour into a bowl and toss with 2 tablespoons of the sesame oil.
In a large skillet over medium heat, cook the carrots and edamame for 2 to 3 minutes in the remaining 2 tablespoons of sesame oil. Add the scallions, garlic, and the red pepper flakes and cook, stirring, until the scallions are just softened.
Add the noodles, vinegar, sugar, and soy sauce and heat the mixture, tossing to combine it well, until the noodles are heated through. Stir in the peanuts and refrigerate until chilled, at least an hour. Remove and add chopped coriander and sesame seeds. Salt to taste. Transfer the mixture to a serving bowl and garnish with cilantro leaves. Squeeze a little lime over each serving.

Notes

Bean threads are very lightweight, so if you try compared equal weights of both, you would see that 8 ounces of bean threads gives you a lot of noodles compared to 8 ounces of thin spaghetti.

Nutrition