How to Make Stir-Fried Glass Noodles: A Delicious and Crispy Dish
Ingredients:
- 100g glass noodles (made from dong rice)
- 200g fried tofu skin (giò căn)
- 1 block of firm tofu
- 3-4 wood ear mushrooms
- 1 carrot
- 100g bean sprouts
- 1 cucumber
- A handful of scallions, coriander, and Vietnamese coriander (rau răm)
- Half a bell pepper
- 1 shallot
- Cooking oil, oyster sauce, seasoning powder, broth powder, and MSG (optional)
Preparing the Glass Noodles:
For this recipe, you’ll need 200 grams of glass noodles, or more depending on your preference. It’s important to choose noodles with intact strands that don’t feel too dry or brittle when handled.
Cut the noodles into sections approximately 20 centimeters long. Avoid cutting them too short or leaving them too long, as this can lead to tangling or breakage during stir-frying.
Rinse the noodles under running water to remove any dust or impurities, then soak them in cold water for about 10 minutes. This allows the noodles to absorb enough water, ensuring they turn out chewy and resilient.
Bring a pot of water to a rolling boil and blanch the noodles for just one minute. Immediately plunge them into a bowl of iced water with a few ice cubes for about two minutes. This step is crucial, as the ice bath helps maintain the noodles’ texture and chewiness.
Drain the noodles well and loosen them with your hands to ensure they don’t stick together. Adding a small amount of cooking oil at this stage will further prevent sticking.
To achieve the best texture, it’s recommended to stir-fry the vegetables first and then add the noodles later in the cooking process. This way, the noodles retain their integrity without becoming mushy. For a vegetarian twist on this dish, check out the variation suggested below.
- Slice the fried tofu skin into thin strips and set aside. Rinse and drain the bean sprouts.
- Peel and grate the carrot, and slice the bell pepper into thin strips. Finely chop the scallions and Vietnamese coriander, and soak and slice the wood ear mushrooms after removing their tough stems.
- Cut the firm tofu into thin strips and fry them until golden and crispy.
- Prepare the glass noodles using the method described above.
- Heat some cooking oil in a wok or large pan. Add the shallot and wood ear mushrooms, followed by the fried tofu skin, firm tofu, bell pepper, bean sprouts, and carrot. Season with half a teaspoon of broth powder, and quickly transfer this mixture to a serving plate.
- Finally, stir-fry the prepared glass noodles in the same wok or pan. Quickly mix in the stir-fried vegetables, ensuring everything is well combined.
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