Ingredients for Stir-fried Glass Noodles with Assorted Meat and Vegetables
– 200g glass noodles
– 100g pork tenderloin
– 100g Vietnamese pork sausage (Giò lụa)
– Leftover chicken giblets
– 2 eggs
– Wood ear mushrooms, oyster mushrooms
– 1 onion
– 1/2 turnip
– 1/2 carrot
– Shallots, scallions, coriander, chili peppers
– Seasonings: Fish sauce, salt, seasoning powder, pepper
– Cooking oil
How to Make Stir-fried Glass Noodles for Tết Holiday
Instructions for Stir-fried Glass Noodles with Assorted Meat and Vegetables
Step 1: Prepare the ingredients
This dish is versatile and can be adapted to use leftover ingredients from Tết (Lunar New Year) celebrations, such as glass noodles, wood ear mushrooms, oyster mushrooms, meat, sausage, and eggs. To ensure the best results, choose high-quality glass noodles made from dong rice; these noodles should be straight, slightly grayish, and semi-transparent. They will not expand too much or break 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. Do not soak them in hot water for too long, as they may become too soft and mushy when stir-fried. Cut the pork tenderloin into thin, bite-sized strips. Slice the sausage into similar strips. If you have any leftover chicken giblets, blanch them and cut the gizzards into ring shapes. Marinate the meat with a little fish sauce, salt, seasoning powder, and pepper to enhance the flavor. Beat the eggs with some seasoning and fry them gently; cut them into strips as well. Turnip and carrot should be cut into thin strips, and the mushrooms should be soaked, cleaned, and sliced into strips as well. Finally, chop the scallions and coriander into sections. Feel free to adjust the quantities of vegetables based on what you have available.
Stir-fried Glass Noodles with Assorted Meat and Vegetables
Step 2: Stir-fry the noodles
In a wok or large pan, sauté half of the shallots until fragrant. Add the pork and stir-fry until it changes color. Then, add the chicken giblets and sausage, stirring to combine. Quickly toss in the vegetables and continue stir-frying over high heat. Season with fish sauce, salt, and pepper to taste. Once the vegetables are about 70-80% cooked, remove everything from the wok and set it aside. In the same wok, heat a little more oil and fry the remaining shallots until fragrant. Add the glass noodles and stir-fry over low heat. Season lightly, as you will be mixing in the meat and vegetables later. Pour in half a bowl of cold water to help separate the noodles and prevent them from clumping together. Continue stir-frying over low heat until the noodles turn translucent. Mix in the meat, chicken giblets, and vegetables, stirring well to combine. Adjust the seasoning to your taste, adding more fish sauce or pepper as needed. Finally, sprinkle some chopped scallions and a pinch of pepper, give it a quick stir, and turn off the heat.
Step 3: Serve
The stir-fried glass noodles should be fluffy and separate, with an appealing presentation. When eating, you should experience a delightful combination of textures, from the soft and chewy noodles to the crisp-tender vegetables. This dish is not only delicious but also nutritious and economical, making the most of leftover ingredients from the Tết holiday.
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