Today, I will be sharing a recipe on glass noodles which is one of my all-time favourite noodles. I don't cook it often now though since there are so many other types of noodles to choose from whenever I want to cook an easy, quick and all-in-one meal of noodles. I feel kind of spoilt for choice whenever I see so many varieties of dry and wet noodles of different lengths, shapes, sizes and colours that are easily available. And with new types appearing on the shelves too! However, I have a habit of checking the ingredients list of unfamiliar brands before any purchase and when in doubt, I tend to fall back on those that are reputably safe and have always been using.
Glass noodles or 'tanghoon' in Chinese Hokkien which is my dialect is also known as glass vermicelli or cellophane noodles. Probably it is because they turn clear and translucent when cooked. My personal name for them is 'chew-licious'! They are flavourless in their dried forms but become springy and delicious after cooking with other ingredients. Although they are not made from rice or wheat, they are also classified as a type of noodles made from the starch of green beans, mung beans, potatoes, sweet potatoes, tapioca or yam. They are sometimes referred to as bean threads for those made from beans and potato threads for those made from potatoes.
150g glass noodles
- Soak noodles in water for 15 minutes. Drain and set aside.
1/8 tsp ground white pepper
- Slice pork into desired size. Mix all together and set aside.
100g or more Enoki / Straw Mushrooms
1/8 tsp salt
- Slice off the root ends of the leek and wash off the dirt especially in between the layers of the leaves. Cut the white bulbous part lengthwise into halves and julienne and the leaves too.
- Julienne the carrot.
- Trim away the base of mushrooms and brush off any remaining dirt. Separate into individual strands.
- Mince the garlic and shallots together finely.
- Mix all together.
- Saute minced garlic and shallots in heated 1 tbsp oil over medium low heat until aromatic and lightly browned.
- Add pork, turn heat to high and stir fry until nearly cooked.
- Mix in carrot and leek and fry for 1 minute.
- Stir in mushrooms, 1/8 tsp salt and cook for another minute or until a little moist. Turn off the heat and scoop out into a plate. Set aside.
- Pour sauce into the wok and bring to a boil. Add in noodles and simmer over high heat for 2 minutes, turning gently twice. Turn off the heat and stir in cooked vegetables. Mix together and then dish out into a serving platter. Serves 3 to 4 pax.