Bean Thread Noodle Stir Fry
What is Bean Thread Noodle Stir Fry? The stir fry, also known as Pleev Choj in Hmong, is a Hmong style noodle dish often eaten at celebrations, but it is also a traditional homecooked meal served in many Hmong households. It uses all kinds of vegetables like bamboo and straw mushrooms and only gets better the longer it sits in the fridge!
Ingredients
- 10.5 ounce bean thread noodles
- 1 10 ounce can bamboo shoots
- 2 8 ounce cans of straw mushrooms
- 1 cup of carrots, shredded
- 1 ounce green onion (scallions), sliced
- 1 ounce cilantro, chopped
- 1 tablespoon olive oil
- 2 tablespoons garlic, minced
- 1 pound ground pork
- ½ tablespoon salt
- 2 tablespoon black pepper
- 1 tablespoon chicken powder
- 2 tablespoons garlic powder
- 2 tablespoons onion powder
- 2 tablespoons oyster sauce
- 1 tablespoon seasoning liquid
Directions
Fill a large bowl with hot water and soak the bean thread noodles. While the bean thread noodles are soaking, prepare the remaining ingredients.
Thinly slice the bamboo shoots, cut the straw mushrooms in half, shred the carrots with a grater or shredder, slice the green onions diagonally into thin pieces, and roughly chop the cilantro. Set everything aside until ready to cook.
Heat the olive oil in a large skillet over medium heat. Add the minced garlic and cook until fragrant, for about 30 seconds. Add the ground pork and cook until it reaches an internal temperature of 165 F.
Season ground pork with the ½ Tsp salt, 1 Tbsp black pepper, 1 Tbsp chicken powder, 1 Tbsp garlic powder, and 1 Tbsp onion powder. Set the remaining seasons to the side.
Stir in the bamboo shoots, carrots, and straw mushrooms. Cook until the vegetables are tender, about 4–5 minutes. Remove the skillet from the heat.
Afterwards, bring a pot of water to a boil. Cook the soaked bean thread noodles according to package directions, then drain and rinse under cold water for about 30 seconds.
Add the noodles to the skillet and toss until well combined. Lastly, add oyster sauce, seasoning liquid, remaining seasons, green onions, and cilantro into the skillet, stirring until everything is evenly coated.
Adjust the flavor of the dish as preferred and serve warm.
