Simple Family-sized Stir-Fried Glass Noodles
Glass noodles made from mung beans have that chewy quality that absorbs sauces so easily, while retaining its chewy texture, making it quite fun to eat. When sprinkled with seasoned minced meat (pork, for my recipe), just cooked eggs, and shredded vegetables for sweetness, it becomes a delicious one-dish meal that the whole family can enjoy.
This recipe serves 4 adults.
What is Stir-Fried Glass Noodles?
Glass Noodles, or “Woon Sen” in Thai, refers to translucent noodles made exclusively from mung beans, also known as green beans. They are white when dehydrated, but become quite squishy once rehydrated. They make excellent noodles for stir-frying as they do not break easily.
Personally, I’ve found great success with Pine brand noodles from Thailand (pic below). They do need to be soaked in water for about 20 minutes and then cut into shorter strands for the ease of cooking and eating.
Other than the chewy glass noodles, the shredded vegetables add a natural sweetness and crunchiness for contrast. The eggs are soft and very tender, while the minced meat gives a chewiness that is perfectly seasoned and super delicious!
Ingredients
- Glass noodles
- Cabbage
- Carrot
- Fresh Shiitake Mushroom
- Minced Meat (Pork)
- Eggs
- Cooking oil
- Spring onions
- Red Chilli
- Garlic
- Oyster Sauce
- Light Soy Sauce
- Sesame oil
- Sugar
- Salt
Utensils
Tips
- Cracking the eggs in a separate bowl helps ensure no stray eggshells accidentally drop in the wok (which is then difficult to remove). No need to mix them as scrambling them in the wok creates a lovely marbling for the eggs.
- Give the mushrooms a rinse just before adding to the wok, not earlier. This prevents it from becoming slimy due to long exposure to air once it comes in contact with water.
- Once the glass noodles have cooked, they will appear transparent and soft.
- Ensure to watch the video to see exactly how I made it!
Storage Instructions
This Glass Noodles dish is best served immediately once cooked, with some pickled green chillies for a dash of tangy sourness, or red chillies in light soy sauce for extra spiciness and saltiness.
Any leftovers can be portioned out and kept in an air-tight container, in the fridge for about 1 day or two. They make easy-to-reheat boxed lunches the next day for the kids to take to school or for the working parents to have during lunch.
I do not recommend freezing as the de-thawing process may alter the consistency of the glass noodles and vegetables.
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Simple Family-sized Stir-Fried Glass Noodles
Equipment
- Chopping Board
- Sharp Kitchen Knife
- Wok
- Turner
- Kitchen Shears
Ingredients
- 140 g glass noodles
Fried Garlic
- 3 tbsp cooking oil, unscented
- 40 g garlic, minced
- 3 egg
- 1/2 tbsp light soy sauce
Meat & Veggies
- 2 tbsp cooking oil, unscented
- 200 g pork meat, minced/ ground
- 1/2 tbsp light soy sauce
- 84 g shiitake mushroom, fresh, sliced
- 130 g yellow onion, sliced
- 25 ml water
- 250 g cabbage, shredded
- 200 g carrot, shredded
- 35 g red chilli, cut to strips
Seasonings
- 1/2 tbsp sugar
- 1 tsp sesame oil
- 1 tbsp oyster sauce
- 1/2 tsp salt
- 1 tbsp light soy sauce
- 1 tbsp cooking oil
- 45 g spring onions, cut to 2-3 inches
Instructions
- Submerge and soak the glass noodles in water for 15 minutes, or until softened. Once soft, cut them into 5-6 inches in length with kitchen shears. Transfer the noodles into a colander to remove the excess water and set aside.
- Add 3 tbsp of cooking oil to the wok over medium heat. Once the oil has heated up, add minced garlic and fry for 1.5 minutes, or until golden brown. Remove them from the wok and set them aside.
- Crack the eggs directly in the wok, or separately in another bowl and add them to the wok. Add 1/2 tbsp of light soy sauce and scramble until about 80% cooked. Remove and set them aside.
- Add 2 tbsp of cooking oil to the wok, and the minced pork. Spread them out evenly before pouring 1/2 tbsp of light soy sauce. Stir fry to cook, flattening any chunks of meat for 1.5 minutes, or until the colour changes to grey.
- Add shiitake mushrooms and stir to mix and prevent burning at the bottom of the wok.
- Add the yellow onions and stir to mix for about 1 minute. Optionally, add 25ml of water if it is too dry.
- Add the cabbage, carrots and red chilli strips, stirring to mix until well-combined, and they have softened and become fragrant, for about 1 minute.
- Spread the glass noodles around the wok over the vegetables, and add all the seasonings: sugar, sesame oil, oyster sauce, salt, light soy sauce, and cooking oil. Toss the noodles to stir and mix them until well-combined and even in colour. This takes about 4-5 minutes.
- Taste and adjust.
- Add spring onions and stir until well-combined.
- Switch off the heat, and serve with some chopped spring onions as a topping.
Video
Notes
- Cracking the eggs in a separate bowl helps ensure no stray eggshells accidentally drop in the wok (which is then difficult to remove). No need to mix them as scrambling them in the wok creates a lovely marbling for the eggs.
- Give the mushrooms a rinse just before adding to the wok, not earlier. This prevents it from becoming slimy due to long exposure to air once it comes in contact with water.
- Once the glass noodles have cooked, they will appear transparent and soft.
- Ensure to watch the video to see exactly how I made it!