Ingredients for Stir-fried Glass Noodles with Assorted Meat and Vegetables
– 200g glass noodles (made from dong rice)
– 100g lean pork thigh
– 100g Vietnamese pork sausage (gio lua)
– Chicken giblets (lòng mề gà)
– 2 eggs
– Wood ear mushrooms, shiitake mushrooms
– 1 onion
– 1/2 turnip (su hao)
– 1/2 carrot
– Shallots, scallions, cilantro, chili peppers
Spices: Fish sauce, salt, seasoning powder, pepper, cooking oil
Delicious Stir-fried Glass Noodles with Assorted Meat and Vegetables
Instructions:
Step 1: Prepare the ingredients
This stir-fried glass noodle dish is versatile and can be adapted to use any leftover ingredients you have on hand after the Tet holiday, such as glass noodles, wood ear mushrooms, shiitake mushrooms, meat, sausage, and eggs. To ensure the best results, choose high-quality glass noodles made from dong rice, which should be straight, dry, light gray, and slightly translucent. This will prevent them from becoming mushy or breaking during cooking.
Cut the glass noodles into bite-sized pieces and soak them in warm water (around 50-60°C) for about 10 minutes until they soften. Drain the noodles and set them aside. Be careful not to soak the noodles in hot water for too long, as they may become too soft and mushy when stir-fried.
Cut the pork thigh into thin, bite-sized strips. Slice the sausage into thin strips as well. For the chicken giblets, blanch them quickly and cut the mề (gizzard) into a flower shape. Marinate the giblets with a little fish sauce, salt, seasoning powder, and pepper to enhance their flavor. Beat the eggs with a pinch of seasoning, and fry them on low heat. Cut the fried egg into thin strips. Turnip and carrot should be cut into thin strips as well. Soak the wood ear and shiitake mushrooms to rehydrate them, then cut them into thin strips. Finally, wash the scallions and cilantro, and cut them into small sections.
Step 2: Stir-fry the noodles
Heat a wok or a large pan over medium-high heat and add cooking oil. When the oil is hot, add half of the shallots and fry until fragrant. Then, add the pork and stir-fry until it changes color. Next, add the chicken giblets and Vietnamese sausage, stirring continuously. Quickly add the turnip, carrot, and mushrooms, and continue stir-frying on high heat. Season with fish sauce, salt, and seasoning powder to taste. When the vegetables are about 70-80% cooked, remove them from the wok and set them aside.
In the same wok, add the remaining shallots and fry until fragrant. Put the glass noodles into the wok and stir-fry over low heat. Season the noodles lightly, as you will be mixing them with the meat and vegetables later. Add half a bowl of cold water gradually during the stir-frying process to prevent the noodles from sticking together and to help them cook evenly. Continue stir-frying on low heat until the noodles turn translucent, indicating that they are cooked. Then, add the stir-fried meat, giblets, and vegetables back into the wok and mix well. Adjust the seasoning to your taste, adding more fish sauce, salt, or seasoning powder if needed. Finally, sprinkle some pepper and scallions, and remove from the heat.
Step 3: Serve
The final dish should have separate, non-clumpy noodles with an appealing presentation. When eating, you will enjoy the delightful combination of soft and chewy glass noodles, crisp-tender vegetables, and flavorful meat. This dish is not only delicious but also nutritious and economical, making the most of leftover ingredients from the Tet holiday.
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