Tulo

Mung Bean Noodle Stir-Fry Recipe

Dried mung bean noodles (also sold as glass noodles, bean thread, or cellophane noodles) have almost no flavor of their own, so simmering them briefly in the same pan as the seasoned pork lets them soak up the doubanjiang, soy sauce, and stock directly, turning glossy and full-flavored instead of just slippery.

Prep
20 min
Cook
15 min
Total
35 min
Servings
4

Ingredients

Servings4
  • 8 oz dried mung bean noodles (glass noodles)
  • 8 oz ground pork
  • 4 cloves garlic, minced
  • 1 tbsp fresh ginger, minced
  • 4 each scallions, sliced
  • 2 tbsp doubanjiang (spicy fermented bean paste)
  • 2 tbsp soy sauce
  • 1 tbsp Shaoxing wine
  • 1 cup chicken stock or water
  • 1 tsp black vinegar
  • 1 tsp toasted sesame oil
  • 2 tbsp neutral oil (peanut or vegetable)

Nutrition per serving

Calories
3119
Protein
117g
Carbs
386g
Fat
112g

Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.

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Instructions

  1. 1Soak the dried mung bean noodles in warm (not boiling) water for 15-20 minutes, until pliable and mostly translucent. Drain well and use kitchen shears to cut the tangle into shorter, manageable lengths.
  2. 2Heat the neutral oil in a wok or large skillet over high heat until it shimmers. Add the ground pork and spread it into a single layer, letting it sit undisturbed for 1-2 minutes before breaking it up, so it browns and crisps at the edges instead of just steaming, about 4-5 minutes total.
  3. 3Push the pork to one side of the wok. Add the garlic, ginger, and doubanjiang to the cleared space and fry for 30 seconds, until fragrant and the oil turns red, then stir everything together.
  4. 4Add the Shaoxing wine, soy sauce, and stock. Bring to a simmer, scraping up any browned bits stuck to the bottom of the wok.
  5. 5Add the drained noodles and toss constantly with tongs to coat them in the liquid. Simmer, stirring often, for 3-4 minutes, until the noodles have absorbed most of the liquid and turned glossy and translucent.
  6. 6Remove from heat and stir in the scallions, black vinegar, and sesame oil. Toss once more and serve immediately.
How to Season a Wok

Tips & variations

  • No doubanjiang on hand? Substitute 1 tablespoon each of white miso and chili garlic sauce, though the flavor will be less fermented and complex.
  • Swap ground pork for ground chicken, turkey, or crumbled firm tofu for a lighter or vegetarian version; add an extra splash of soy sauce if using tofu, since it won't release the same savory fond.
  • For a soupier, noodle-soup style dish, double the stock and stop simmering as soon as the noodles are tender rather than letting the liquid reduce.

Storage & reheating

Refrigerate leftovers in an airtight container for up to 3 days. The noodles will continue to absorb liquid and firm up as they sit, so reheat in a skillet with a splash of water or stock over medium heat, tossing until loosened and heated through. Avoid microwaving without added liquid, as the noodles turn rubbery and clump.

Tips from the Tulo kitchen

  • If the noodles are still stiff or opaque in the center after soaking, give them another 5 minutes in warm water before draining; they should bend easily without snapping.
  • Cutting the soaked noodles into shorter lengths with scissors before cooking makes the finished dish much easier to toss and eat, since raw glass noodles can run 8-10 inches long.

FAQ

What are mung bean noodles made from?

They're made from mung bean starch mixed with water and extruded into strands, then dried. This is different from rice noodles (rice flour) or Korean japchae noodles (sweet potato starch), though all three are sold dried and become translucent when cooked.

Are mung bean noodles gluten-free?

Yes, plain mung bean noodles contain no wheat. Always check the package, since some blended glass noodle products mix in other starches, and double-check that any soy sauce used is a gluten-free tamari if that matters.

Do I need to boil mung bean noodles before stir-frying?

No. Soaking them in warm water until pliable is enough; boiling them fully beforehand and then stir-frying tends to overcook them into a mushy, sticky mass.

Can I use mung bean noodles in soup instead of a stir-fry?

Yes. Skip the draining and simmering-down step and instead add the soaked noodles directly to a simmering broth for 2-3 minutes, just until heated through and tender.

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