Vietnamese-Style Bean Thread Noodles Recipe

Name: Vietnamese-Style Bean Thread Noodles
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 ounces bean thread (cellophane) noodles; 2 tablespoons olive or peanut oil; 1 large onion, quartered and thinly sliced; 2 garlic cloves, minced; 2 heaping cups thinly shredded Napa or savoy cabbage; 2 heaping cups diced tomatoes; 1 cup fresh mung bean sprouts; 2 to 3 tablespoons rice vinegar; 2 to 3 tablespoons reduced-sodium soy sauce; Dried red pepper flakes; 1 teaspoon natural granulated sugar; 1/3 cup chopped peanuts or cashews; Thinly sliced fresh basil leaves

Servings: persons

4 ounces bean thread (cellophane) noodles
2 tablespoons olive or peanut oil
1 large onion, quartered and thinly sliced
2 garlic cloves, minced
2 heaping cups thinly shredded Napa or savoy cabbage
2 heaping cups diced tomatoes
1 cup fresh mung bean sprouts
2 to 3 tablespoons rice vinegar
2 to 3 tablespoons reduced-sodium soy sauce
Dried red pepper flakes
1 teaspoon natural granulated sugar
1/3 cup chopped peanuts or cashews
Thinly sliced fresh basil leaves

1
Cover the noodles with boiling water in a heatproof container.
2
Cover and let stand for 6 to 8 minutes, or according to package directions, until al dente.
3
Drain the noodles, place them on a cutting board, and chop in several directions to shorten.
4
Meanwhile, heat the oil in a wok or stir-fry pan.
5
Add the onion and stir-fry over medium heat until translucent.
6
Turn up the heat, add the garlic and cabbage, and stir-fry until the cabbage is tender-crisp and lightly browned, 5 to 7 minutes.
7
Add the tomatoes and sprouts and continue to fry, stirring frequently, until the tomatoes are soft and the sprouts tender-crisp, another 5 to 7 minutes.
8
Stir in the vinegar, soy sauce, and red pepper flakes to taste, the sugar, tofu, and noodles.
9
Cook, stirring, until everything is heated through.
10
Serve at once, garnishing each serving with some chopped peanuts and basil.
11
This is delicious with Bok Choy, Red Cabbage, and Carrot Salad (page 176) or Thai Tossed Salad (page 184).
12
To boost the protein content of the meal, serve slices of baked tofu at room temperature.
13
Calories: 294
14
Total Fat: 13g
15
Protein: 6g
16
Carbohydrates: 41g
17
Fiber: 4.5g
18
Sodium: 295mg

350

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 4 ounces bean thread (cellophane) noodles, 2 tablespoons olive or peanut oil, 1 large onion, quartered and thinly sliced, 2 garlic cloves, minced, and more.

Yes, Vietnamese-Style Bean Thread Noodles falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Vietnamese-Style Bean Thread Noodles

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions