Recipe: Bean Thread Noodles | Andrew Zimmern

glass noodles

🥗Healthier: zucchini noodles

💰Cheaper: rice noodles

Zucchini noodles are lower in calories and carbs.

tofu

🥗Healthier: tempeh

💰Cheaper: chicken

Tempeh offers more protein, while chicken is often less expensive.

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium soy sauce reduces sodium intake.

oyster sauce

🥗Healthier: homemade mushroom sauce

💰Cheaper: soy sauce

Mushroom sauce provides umami without shellfish.

Soak glass noodles in hot water until softened, about 10 minutes.

Drain noodles and set aside.

Heat oil in a large skillet over medium heat until shimmering.

Add minced garlic and sliced onion; sauté until fragrant, about 1-2 minutes.

Add diced tofu and cook until golden, about 4-5 minutes.

Stir in sliced carrots and bell peppers; cook until tender, about 3-4 minutes.

Push vegetables to one side and crack an egg into the skillet; scramble until cooked.

Combine noodles with the vegetables and egg in the skillet.

Add soy sauce and oyster sauce; toss to coat evenly.

Stir in bean sprouts and scallions; cook for another 1-2 minutes.

Season with black pepper and drizzle with sesame oil before serving.

Cooking Techniques

Spice Level:

Allergens