Braised bean thread hot pot

Braised bean thread hot pot

Feel Good Food
Chris Chen

This dish has oodles of slippery and satisfying noodles combined with a tangy orange and ginger sauce. Rice vermicelli also works well with this recipe.


Quantity Ingredient
175g dried cellophane noodles
5 dried shiitake mushrooms, soaked overnight in 1/2 cup water
1 tablespoon dark roasted sesame oil
2 garlic cloves, finely sliced
2 cm knob ginger, cut into fine matchsticks
1/2 onion, finely sliced
1/2 carrot, finely sliced
150g chinese cabbage, chopped
sea salt
1 teaspoon kuzu or arrowroot, dissolved in 1 teaspoon cold water
2 teaspoons coriander leaves
1 tablespoon roasted sesame seeds


Quantity Ingredient
1/2 cup orange juice
2 tablespoons shoyu
2 tablespoons mirin
1 teaspoon orange zest, finely grated
1 teaspoon dark roasted sesame oil


  1. Soak the noodles in a bowl of hot water for 20 minutes. Drain and set aside. Trim the stems from the shiitake mushrooms and finely slice the caps.
  2. Heat the sesame oil in a frying pan or wok over medium heat and sauté the garlic, ginger, onion, carrot, cabbage and shiitake with a sprinkling of sea salt for 3–5 minutes, or until the vegetables soften. Transfer to a plate and set aside.
  3. Add the marinade ingredients to a heavy-based saucepan over medium heat with ½ cup water. Simmer for about 5 minutes, or until the liquid reduces by half. Add the drained noodles and stir for about 3 minutes, until they absorb the marinade.
  4. Add the stir-fried vegetable mixture to the pan and toss gently to combine. Cover and continue to simmer for 2 minutes. Add the kuzu mixture to the pan and stir to thicken the noodle mixture. Once the noodles are glazed, top with coriander leaves and a sprinkling of roasted sesame seeds.
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