Glass Noodles with Mixed Vegetables or 'Chap Chye Tanghoon' in the Chinese Hokkien dialect is a Chinese traditional dish. The ingredients which are commonly used are cabbage, glass noodles, dried beancurd (any type), dried shitake mushrooms, dried black fungus and dried lily buds. Some Chinese clans add on other ingredients besides these. It can be made as either vegetarian or non-vegetarian with meat. Some strictly cook the vegetarian version to observe religious beliefs and also as one of the many dishes to celebrate Chinese New Year reunion dinner. However, there are many who cook both versions on ordinary days.
20g dried Shitake mushrooms
5g dried black fungus
50g dried beancurd sticks
5g dried lily buds
50g glass noodles (starch of green beans and potatoes)
- Wash and soak mushrooms and fungus in a pot for 2 hours or until softened. Bring to a boil and then turn heat to low and simmer for 15 minutes. Set aside to cool. Squeeze excess water from mushrooms. Slice mushrooms and fungus. Reserve 250ml of the boiled stock.
- Rinse beancurd and soak in water for 2 hours. Discard water and cut into 4 cm lengths.
- Rinse and soak lily buds in water for 15 minutes. Discard water and tie each into a knot.
- Soak noodles in water for 15 minutes and drain.
- Slice cabbage and carrots into small pieces.
- Slice onion lengthwise into 1cm wedges.
- Mince the garlic.
- Mix all together.
- Saute garlic in heated oil until lightly browned.
- Add mushrooms, fungus, beancurd, lily buds and stir fry for 2 minutes.
- Mix in cabbage, carrot and onion. Turn heat to high and stir fry for 2 minutes.
- Pour in sauce and bring to a boil. Lower heat to medium high and simmer for 3 minutes.
- Add noodles and turn heat to high. Cook for 2 minutes, lightly tossing to mix everything.
- Turn off heat, transfer to a serving platter. Serves 3 to 4 pax with other side dishes.