"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > International Cuisines and Ethnic Cookery
Reply
 
Thread Tools Display Modes
 
Old 11-08-2010, 07:16 PM   #1
Head Chef
 
Join Date: Mar 2008
Posts: 2,113
Rice stick noodles & Bean threads

We bought some rice stick noodles and some bean threads.
I have never made anything with either of them.
What can I make from them? Are they very different? Are they like pasta in that when they are done, and you leave them in broth or liquid, they get mushy?

I have poultry, red meat, fish, one little pack of scallops, sardines, potted ham and about 10 or so fresh veggies/fruits-mushrooms, green peppers, broccoli, cauliflower, cabbage, onions, carrots, avocado, squash, apples, tomatoes, lemons, garlic, potatoes, and some canned, pickled and frozen veggies too. I picked up some pork veggie chinese dumplings--maybe those would go with one of the noodle types? I have herbs/spices--many (not all), condiments--many (not all), milk products--many (I live in dairyland), thickeners-many.

Ideas? Do you like one type of noodle over the other?
__________________

__________________
blissful is offline   Reply With Quote
Old 11-08-2010, 07:29 PM   #2
Chef Extraordinaire
 
kadesma's Avatar
 
Join Date: Sep 2004
Location: california
Posts: 21,373
Bean threads are veggie like and are nice in stir fry veggies, rice sticks are pasta like and I like them cooked and with sesame seeds added after toasting and either soy sauce or dark sesame oil
kadesma
__________________

__________________
HEAVEN is Cade, Ethan,Carson, and Olivia,Alyssa,Gianna
kadesma is offline   Reply With Quote
Old 11-08-2010, 07:34 PM   #3
Half Baked
 
4meandthem's Avatar
 
Join Date: Aug 2010
Location: Bay Area California
Posts: 2,018
I use bean threads for pho' or any asian style soups.

The rice sticks I use in fried noodle dishes or chow mein like dishes.Soy,Sesame,Scallions,Egg,Shallot,Meats all pair nicely.


On edit:The bean threads make a Korean dish called Jap Chae that is like
Korean Mongolian Beef.Yummm.
__________________
Just be yourself! Everyone else is taken.

My Flickr stuff!
http://www.flickr.com/photos/e_maxwell_photography/
4meandthem is offline   Reply With Quote
Old 11-08-2010, 09:32 PM   #4
Chef Extraordinaire
 
babetoo's Avatar
 
Join Date: Dec 2007
Location: escondido, calif. near san diego
Posts: 14,349
i cooked some rice noodles for a stir fry. must have done something wrong, tasted very starchy to me.
__________________
"life isn't about how to survive the storm but how to dance in the rain"
babetoo is offline   Reply With Quote
Old 11-08-2010, 10:52 PM   #5
Everymom
 
Alix's Avatar
 
Join Date: May 2002
Location: Edmonton, Alberta
Posts: 23,184
Are bean threads the same as bean sprouts? If so - YUM! I like them tossed in last to the stir fry, or raw in a pita pocket with my other veggies and meat. I've never used rice noodles myself, but my sister uses them to make salad rolls. They don't APPEAR to suck up as much liquid as regular pasta, but I haven't put that to the test. Bean sprouts don't suck liquid up at all.
__________________
You're only given a little spark of madness. You mustn't lose it. Robin Williams
Alix
Alix is offline   Reply With Quote
Old 11-09-2010, 03:49 AM   #6
Executive Chef
 
Bolas De Fraile's Avatar
 
Join Date: Oct 2010
Posts: 3,193
Singapore Vermicelli is a big favorite of mine
__________________
Bolas De Fraile is offline   Reply With Quote
Old 11-09-2010, 10:26 AM   #7
Head Chef
 
Join Date: Mar 2008
Posts: 2,113
Wow, this is looking complicated in the sense, that I need to pick up more ingredients.
I read about pho for a couple hours today, I need some green onions and I'm out of ginger until my crop comes in, and I need a lime. Then I started some adzuki bean sprouts--that will take 3 days or so. From what I read, making the broth for the pho is what is most important and takes the longest time.

I didn't know there were choices for thicknesses of rice stick noodles, mine are very fine. Some recipes say to soak them in water but never actually to cook them--so I just don't know anything much about them, to cook or not to cook?

(in the mean time, we are having beans/rice/tortillas/salsa/cheese in some combination for dinner tonight)

Bean threads are not like bean sprouts, the package calls them 'Vermicelles de lungkow'.
Thank you for all the replies but I need more help! Even if you don't have a recipe, you can tell me about how you've had these foods and what was with them, and how they tasted?
__________________
blissful is offline   Reply With Quote
Old 11-09-2010, 11:05 AM   #8
Half Baked
 
4meandthem's Avatar
 
Join Date: Aug 2010
Location: Bay Area California
Posts: 2,018
Quote:
Originally Posted by blissful View Post
Wow, this is looking complicated in the sense, that I need to pick up more ingredients.
I read about pho for a couple hours today, I need some green onions and I'm out of ginger until my crop comes in, and I need a lime. Then I started some adzuki bean sprouts--that will take 3 days or so. From what I read, making the broth for the pho is what is most important and takes the longest time.

I didn't know there were choices for thicknesses of rice stick noodles, mine are very fine. Some recipes say to soak them in water but never actually to cook them--so I just don't know anything much about them, to cook or not to cook?

(in the mean time, we are having beans/rice/tortillas/salsa/cheese in some combination for dinner tonight)

Bean threads are not like bean sprouts, the package calls them 'Vermicelles de lungkow'.
Thank you for all the replies but I need more help! Even if you don't have a recipe, you can tell me about how you've had these foods and what was with them, and how they tasted?
The broth is the pride of Vietnamese Pho cooks but I don't put that much effort in mine.I will use any leftover broth or stock I have and add some canned broth if needed.Still good.

Asian markets will carry thai basil and some of the other greens to make it more authentic.You can put just about anything in it though.
__________________
Just be yourself! Everyone else is taken.

My Flickr stuff!
http://www.flickr.com/photos/e_maxwell_photography/
4meandthem is offline   Reply With Quote
Old 11-09-2010, 11:44 AM   #9
Master Chef
 
jennyema's Avatar
 
Join Date: Mar 2002
Location: Boston
Posts: 9,257
Quote:
Originally Posted by Alix View Post
Are bean threads the same as bean sprouts?
No bean threads are noodles, not vegetables. VERY thin. Also called cellophane noodles. Usually made from mung bean starch





Rice stick noodles are made with rice flour. There are many varieties.

http://www.foodsubs.com/NoodlesRice.html
__________________
Less is not more. More is more and more is fabulous.
jennyema is online now   Reply With Quote
Old 11-09-2010, 07:20 PM   #10
Head Chef
 
spork's Avatar
 
Join Date: May 2009
Location: Landlocked in Southwest U.S.
Posts: 1,123
Mung bean noodles are forgiving, you can cook them as briefly or as long as you like. They have a gelatinous crunch to them.

Rice flour noodles are different, very starchy. The thinnest of them, say so-men, are boiled for two minutes no more and immediately shocked in an ice bath. If you boil it much more, you'll have a foamy mess on your stove top and a thick goop in your pot.

I prefer cooking them, but both can be re-hydrated with hot water, and added to your dish at the end.
__________________

__________________
spork is offline   Reply With Quote
Reply

Tags
bean thread

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 09:47 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.