Bowl of Bean Thread Noodle Salad
(click to enlarge)

Bean Thread Noodle Salad


Indonesia, East Java   -   Selada Soun
Makes:
Effort:
Sched:
DoAhead:  		 2-7/8 #
**
1-1/2 hrs
Yes		 A delicious light salad, sturdy enough for buffet service, easy to make, and low cost. It can be made ahead partially or entirely.

7
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6
8
8
2
3
3
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2
1
1
1/4
1/2
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oz
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oz
cl


T
T
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T
t
t
c
t
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Bean Threads (1)  
-- Aromatics
Red Onion
Garlic
Makrut Leaves (2)
Scallions
Cilantro
Mint
-- Dressing
Lime juice
Coriander seed
Sesame Oil dark
Soy Sauce
Chili Flake (3)
----------
Bean Thread Noodles   -   (45 min 5 min work)
  1. Bring lots of Water to a boil.
  2. Place BEAN THREADS in a heatproof bowl and pour Boiling Water over. Let soak at least 1/2 hour.
  3. Lift skeins of noodles onto you cutting board and make 2 cuts crosswise in each skein to make the noodles easier to handle.
Aromatics   -   (30 min)
  1. Slice RED ONION in half lengthwise, then very thin crosswise. Crush GARLIC and chop fine. Mix.
  2. Role up MAKRUT LEAVES lengthwise and slice very thin. Discard central stem. Chop quite small and add to Onion.
  3. Slice SCALLIONS very thin, white and green. Add to Onion.
  4. Chop CILANTRO medium. Chop Mint fine. Measure is after chopping moderately packed. Add to Onion.
  5. Place Aromatics mix into a large mixing bowl.
Dressing   -   (5)
  1. Squeeze LIME JUICE.
  2. Grind CORIANDER.
  3. Mix together all Dressing items.
Finish   -   (10 min)
  1. Bring plenty of Water to a strong boil. Stir in Bean threads for 2 minutes. Drain in a strainer. Let cool some for serving warm, or run cold water through it to cool more. Drain very well, I wave the strainer up and down to remove more water. Add Noodles to the bowl with Aromatics and toss to mix.
  2. Pour in Dressing and toss Salad until everything is well distributed.
  3. Server warm or at room temperature.
NOTES:

  1. Bean Thread Noodles:

      One of the most available Asian noodles, usually packed in 1.8 or 2.0 ounce skeins For details see our Asian Noodles page.

  2. Makrut (Kaffir) Lime Leaves:

      These come 2 leaves to a stem, so this recipe needs 5 stems (unless one of the leaves on your stems is quite small). For details see our Makrut Lime page. If you don't have them, grate the zest of a lime.

  3. Chili Flake:

      For the photo example I used Aleppo Extra Hot, which was almost undetectable. Use your own best judgement for type and quantity here. For details see our Chili Powders & Flake.
  4. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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