Stir Fry Glass Noodles with Shredded Vegetables

 

Tung Hoon or glass noodles is one of the many dried noodles commonly found in many countries.  This noodle is made from mung bean paste.  Mung beans, which has a slightly sweet flavour are commonly used to grow beansprouts.  They are dried and ground into flour, which in turn are made into glass noodles.

Glass noodles are highly porous, so do not soak them in cold water for more than 1-2 minutes.  Otherwise, they become soggy.

This stir fry glass noodles is a comfort food which I cooked during the hot and humid days.  Very easily to prepared yet it is a noodle dish with proteins and fibre that makes a complete meal.

 

Recipe Source - Home Cooking Magazine July 1999 issue

Ingredients

[serves 3-4]

150 gm glass noodles [tung hoon] - soaked 1-2 minutes, drained

150 gm chicken fillet - sliced into strips

4 dried mushrooms - soaked and cut strips

150 gm Chinese cabbage - cut shreds

1 carrot - peeled and cut shreds

2 stalks leeks - cut slantwise or you can use asparagus

1 red chilli - seeded and cut strips

1 tbsp chopped garlic

3 tbsp oil

Seasoning

3 tbsp light soy sauce

1-2 tsp dark soy sauce

1/2-1 cup water

salt and pepper to taste

 

 

 

 

 

1. Heat oil in wok, fry garlic until aromatic.  Add in the mushrooms and chicken fillet.  Stir fry to mix well. 
2. Add in the vegetables [except leeks] and seasoning.  Stir to mix well, then pour in water.
3. Bring ingredients to a boil.  Taste to adjust seasoning.  Add in the glass noodles.  Give it a stir to mix well.
4. Cover to cook for 1-2 minutes or until the water has almost dried up.
5. Dish up to serve with sliced red chillies in soy sauce.
   
    
    

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