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  • Saifun noodles are known as: Mung Bean Threads, Cellophane Noodles, Bean Threads, Silver Noodles, Jelly Noodles, Fen Szu, Sohoon or Tanghoon
  • Origin and cultivation: popular in China and Southeast Asia, made out of mung bean starch
  • Availability: year-round especially in Asian groceries
  • Appearance: appear translucent white when dry, transparent if boiled and Styrofoam if fried
  • Flavor: flavorless and will absorb whatever they are served with
  • Trivia: will puff up many times their size when fried

1 package of saifun (mung bean threads) noodles, about 6 ounces
1 pound of boneless and skinless chicken thighs, cut into 1 inch pieces
2 cloves of garlic, minced
2 tablespoons of fresh ginger, minced
4 baby bok choy, roughly chopped
8 shiitake mushrooms, stems discarded and roughly chopped
6 scallions, white parts chopped
1 cup of snap peas
4 carrots, peeled and sliced
4 tablespoons of soy sauce
4 tablespoons of sesame oil


Make a marinade by combining 2 tablespoons of soy sauce, 1 tablespoon of sesame oil, 1 minced clove of garlic, and 1 tablespoon of ginger. Marinate the chicken for at least 30 minutes if not 2 hours in the refrigerator.

Soak the saifun noodles in hot water for 15 minutes until they are clear, then drain.

Bring some water to boil in a 4 quart pot, you'll use this to boil the noodles later.

In a wok or big heavy pot on high heat, add 2 tablespoons of sesame oil and once hot, add half of the drained pieces of chicken. Cook 3 or 4 minutes until the chicken is done. Remove the chicken to a bowl and keep warm. Repeat with the second half of chicken and also remove.

Add the remaining 1 tablespoon of sesame oil to the same pot and then the vegetables (1 minced clove of garlic, 1 tablespoon of fresh ginger, bok choy, shitake mushrooms, scallions, snap peas and carrots). Cook on high heat, stirring occasionally for about 5 minutes until the vegetables are done.

While the vegetables are cooking away, add the drained soaked noodles to boiling water in the 4 quart pot and boil for 1 minute until done. Drain.

Then, add the remaining 2 tablespoons of soy sauce and chicken to the vegetables, remove from heat and stir.

Serve the stir fry on top of individual scoops of noodles.

Serves 4

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