Making Chinese Noodles Shine

by Dana Jacobi for The American Institute for Cancer Research

Despite its many exotic names, this pasta is simple to buy and use. Supermarkets and Asian food stores sell it packed in one-ounce to eight-ounce hanks. Several of the smaller packages may be sold bundled together in a nylon net bag, or bound with a ribbon. Stored in a dry place, bean thread noodles keep indefinitely.

Used throughout Asia in soups, stews, and stir-frys, bean thread noodles do not need cooking. Simply soak them in hot water until springy and clear, then drain the noodles and add them to your soup or stir-fry. As they are made in various thicknesses, soaking bean thread noodles takes from two to five minutes. Tough as wire when dry, these noodles are so long you may want to take a scissors and snip them into more manageable lengths after soaking.

One of my favorite ways to use bean thread noodles is in the whimsically titled Sichuan dish, Ants Climbing A Tree. To the Chinese this name describes how the bits of meat look clinging to the glistening, sauce-coated noodles when held up between chopsticks. Such poetic license is common in China, says Jacqueline M. Newman, editor-in-chief of Flavor and Fortune, the magazine of Chinese food and culture, citing dishes like Happy Family and Dragon and Phoenix. Lest anyone be put off by the image, here the dish is renamed after its key ingredients.

In China, Newman says, this economical dish is made at home, using either pork or beef, ground or minced. Often the meat is cut off from a large piece being used to make another dish.

Spicy Chinese Pork and Noodles - Makes 4 servings.

1/4 lb. lean ground pork
1 can (14 oz.) fat-free reduced sodium chicken broth, divided
1 tsp. plus 2 Tbsp. reduced-sodium soy sauce
1 tsp. roasted sesame oil, divided
1 Tbsp. rice vinegar
1 tsp. sugar
1 package (3.75 oz.) bean thread noodles*
1 Tbsp. peanut or canola oil
1 Tbsp. minced ginger
1 garlic clove, minced
1/4 cup chopped scallions, green and white parts, divided
1 1/2 tsp. chili paste, or according to taste

In a small bowl, combine pork, 1 teaspoon of the chicken broth and 1 tsp. soy sauce. Set aside for 10 minutes.

In a separate small bowl, mix together 2 Tbsp. soy sauce, 1 Tbsp. rice vinegar, 1 tsp. sugar and 1/2 tsp. roasted sesame oil. Set sauce aside.
Place noodles in mixing bowl. Pour boiling water over to cover, and set aside for 2 minutes or just until pliable. Drain noodles. If desired, use scissors to cut noodles into roughly 4-inch pieces, to make them more manageable for eating. Set aside.

Heat oil in wok over highest heat. Add pork mixture and stir-fry, breaking it up into bits, until the meat loses its pink color, about 2 minutes. Push meat to one side of the wok. Add ginger, garlic, and half the scallions. Stir fry until aromatic, 15 seconds. Mix in chili paste until mixture is well combined. Mix in sauce and remaining chicken broth. Simmer until most of the liquid has boiled away, about 6 minutes. Add noodles and mix well to combine. Remove from heat, cover, and let stand 1 to 2 minutes for noodles to absorb some of the flavors. Turn into serving bowl, garnish with remaining scallions, and serve.

*Commercial bean thread noodles are sometimes labeled mung bean, cellophane, or shining noodles.

Per serving: 199 calories, 7 g. total fat (1 g. saturated fat), 26 g. carbohydrate, 7 g. protein, <1 g. dietary fiber, 566 mg. sodium.