MASTERCLASS Jump to recipe
Stir-fried bean thread noodles with black bean and chilli mussels

Stir-fried bean thread noodles with black bean and chilli mussels

Bean thread noodles
What’s in a name? Bean thread noodles are variously known as cellophane, jelly, transparent, glass, silver, green bean thread or invisible noodles. Whatever you choose to call them, they’re one and the same beast, made from an extrusion of mung bean and tapioca starches mixed with water. When soaked, their gelatinous, springy texture is perfect for soaking up cooking juices or gravy, as in this Kylie Kwong-inspired dish. They’re also found in desserts and deep-fried. To make life easier when slurping these slippery creatures, snip the noodles with scissors after they’ve been soaked.

Stir-fried bean thread noodles with black bean and chilli mussels

Serves 6
5   red shallots
80 ml (1/3 cup)   peanut oil
1 clove   garlic, finely chopped
2 tbsp   minced ginger
40   mussels, scrubbed, beards removed
100 ml   Shaoxing wine
200 gm   bean thread vermicelli
3   green onions, thinly sliced
3   long red chillies, seeds removed, cut into julienne
60 gm (3 tbsp)   salted black beans
1 tbsp   white sugar
60 ml (¼ cup)   oyster sauce
1 tsp   sesame oil
2   small red chillies, thinly sliced
250 gm   sugar snap peas, halved lengthways
1 tbsp   Chinese black vinegar
1 cup (loosely packed)   coriander leaves


1 Thinly slice 1 shallot. Heat 2 tbsp peanut oil in a large saucepan over medium-high heat, add shallot, garlic, half the ginger and cook for 3-4 minutes or until fragrant. Add mussels and cook for 1 minute, then add 40ml Shaoxing wine. Cover and cook, shaking pan occasionally, for 3-4 minutes, or until mussels open. Remove mussels from pan, reserving ½ cup liquid.
2 Place vermicelli in a large heat-proof bowl, pour over boiling water and stand for 3 minutes, then drain and set aside.
3 Cut remaining shallots into wedges. Heat remaining peanut oil in a wok or large frying pan over high heat, add green onion, remaining ginger, shallot, long red chilli and black beans and cook for 3 minutes or until fragrant. Add mussels and drained vermicelli and stir-fry for another 2 minutes, then add remaining Shaoxing wine, sugar, oyster sauce, sesame oil, reserved mussel liquid, chilli and sugar snap peas. Cook for 3 minutes, or until liquid is reduced. Add vinegar and coriander, toss to combine and serve immediately.


RECIPE Emma Knowles PHOTOGRAPHY Ben Dearnley STYLING Emma Knowles

Search by cuisine, name, ingredients...
Penang asam laksa Penang asam laksa Stir-fried greens with char siu Stir-fried greens with char siu
Char siu Char siu Gingerbread Gingerbread
Previous Next
oy-glazed barbecued prawns with cabbage and daikon salad and chilled soba Soy-glazed barbecued prawns with cabbage and daikon salad and chilled soba Gingerbread house Gingerbread house
The Vodka Ricky The Vodka Rickey The Smash The Smash
Previous Next

Gourmet Traveller magazine

Subscribe and win!

Subscribe or renew your subscription to Gourmet Traveller this month and go into the draw to win an indulgent 5 night holiday in Koh Samui, Thailand in your own beachfront villa valued over $16,000!
Get 12 months of Gourmet Traveller for the online only price of $69.95
Subscribe Now!