Fried Glass Noodles Recipes

KOREAN STIR-FRIED SWEET POTATO NOODLES RECIPE

Steps:

• Prepare the ingredients for the recipe.
• Prepare the ingredients for the sauce.
• Bring water to a boil, add a bit of oil. Add noodles and cook them for 5-6 minutes. Drain when cooked.
• Preheat skilled to high heat. Cook the pre-sliced beef until it's golden brown. Season beef with half portions of the following - soy sauce, sesame oil and brown sugar, while it's cooking.
• Place noodles in a large bowl, top them with cooked beef.
• Dice onion into long strips. Cut carrots into strips and chop green onion. Preheat an oiled skilled and toss in the carrots and onion.
• When the veggies soften up, add in the remaining half portions of the following - soy sauce, sesame oil and brown sugar. Add in pressed garlic, green onions and cook for a few minutes until it's softened.
• Add diced spinach into the mixture and turn off the heat imminently.
• Add all vegetables to the noodles and toss everything together.
• Serve while it's still warm. This dish also reheats well.

STIR-FRIED VEGETARIAN GLASS NOODLES, MALAYSIAN HAWKER STYLE

Steps:

• For the noodles: Soak the dried glass noodles in 4 cups of warm water for 30 minutes. Drain and set aside. While the noodles are soaking, prepare the cooking sauce and the garnish sauce.
• For the cooking sauce: In a small bowl, mix the tamarind paste with 3 tablespoons water. Using a metal spoon or your fingers, break the tamarind into small pieces to infuse the water. Allow to sit for a few minutes. Place a small strainer over a clean bowl, and strain the tamarind mixture, squeezing on it to remove all liquid; discard the solids. There will be 1 to 1 1/2 tablespoons of a slightly thick liquid. Add the soy sauce, sweet soy sauce, oyster sauce, sesame oil, and hot chili paste. Mix well, and set aside.
• For the garnish sauce: In a small bowl, mix together the chili sauce, lime juice, minced fresh chili, and garlic. Set aside.
• To finish and serve: Place a wok or large sauté pan over medium-high heat. Add 2 tablespoons of the canola oil, and heat until shimmering. Add the egg, and when the bottom and edge are starting to form a crust, flip it, and stir fry until golden and almost crisp, breaking into rough strands. Add remaining 1 tablespoon oil. Add garlic and cook until fragrant but not brown, about 30 seconds. Add carrot, chives and green beans and stir-fry until crisp-tender, 1 to 2 minutes. Add noodles and continue to stir vigorously to keep the noodles from sticking, about 2 minutes. Add cooking sauce and bean sprouts; toss well and stir-fry for 1 to 2 minutes. Drizzle the garnish sauce on top of the noodles as desired, and serve with lime wedges on the side.