The following recipe will guarantee a delicious plate of stir-fried cellophane noodles:
Ingredients:
Cellophane noodles: 0.5kg; choice of pork, chicken, or beef; choice of vegetables: onion, carrot, etc.; sesame seeds; one egg white; wood ear mushrooms: 5 pieces; seasoning: seasoning powder, broth powder, fish sauce, cooking oil, pepper, etc.
Instructions:
Loosen the noodles with your hands. If they are too long, cut them into shorter, more manageable lengths (20-30cm). Soak the noodles in cold water for 5-10 minutes, depending on the type of flour used. They are ready when they feel soft. Do not soak for too long.
Once the noodles are soft, quickly blanch them in boiling water, then plunge them into cold water again. Adding a few ice cubes will make the noodles chewier. Be careful not to over-blanch, as this will make the noodles soft and sticky.
Alternating between hot and cold water will make the noodles chewier and less likely to break during stir-frying.
Cut the meat into thin strips. If using chicken, you can poach and shred it.
Soak the wood ear mushrooms in water until soft, then chop finely. Cut the vegetables, onions, and carrots into thin strips.
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Add cooking oil to a pan and stir-fry the vegetables and meat. Finally, add the noodles and stir continuously until they start to firm up. Before stir-frying, mix the noodles with a little cooking oil to loosen them. Alternatively, you can mix them with an egg white, which will help the noodles stay separate during stir-frying.
Do not overcook the noodles, as they will become dry and lose their appeal. Serve the noodles on a plate, sprinkle with pepper and sesame seeds, and garnish with a few sprigs of coriander for a more appealing presentation.
Source: Gia đình & Xã hội
