| Caution ! Recipe has been scaled. Ingredient amounts and cooking times in steps may need to be
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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 7 1/8 | leaves | Spinach | 1/2 | ounce | rice noodles (glass noodles) | 3/4 | tablespoon | vegetable oil | 1/4 | tablespoon | soy sauce | 1/2 | teaspoon | sesame oil | 1/4 | can (303 x 406) | green beans,canned |
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Steps
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Sequence
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Step
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| 1 | In a large covered saucepan, bring 2 to 2-1/2 quarts of unsalted water to aboil over high heat. | 2 | Clean spinach and plunge into boiling water. After 1 minute, drain spinach in colander, flush with cold running water until chilled, then press lightly with palms of hands to remove excess water. Fluff spinach gently to loosen mass. | 3 | In medium-size bowl, cover rice noodles with 3 to 4 cups of heated water When pliable, after about 10 seconds use scissors to cut through loop ends or center of noddles, thereby cutting noodles into manageable 4- to 5-inch lengths. Swish bean threads to disperse in water. After another 10 to 15 seconds, when noodles are firm - like rubber bands to the touch - rinse briefly with cool water and drain again. | 4 | Heat skillet hot enough to evaporate a bead of water on contact. Add oil, swirl to coat pan, then reduce heat to medium-high. When hot enough to sizzle a bit of spinach on contact, add spinach and soy sauce and toss briskly another minute. | 5 | Add noodles and, using spatula, blend with several quick stirs until heated through. Add sesame oil, toss briskly to combine, then remove from heat. |
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