Simple Family-sized Stir-Fried Glass Noodles
Firm, chewy and savoury, this stir-fried glass noodles dish is a family-size, simple meal that can be made on a weeknight. Filled with minced pork meat, stir-fried eggs, and shredded vegetables, the balance can even be kept as a quick, reheated lunch for the next day.
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
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!
Nutrition
Calories: 662kcalCarbohydrates: 53gProtein: 17gFat: 44gSaturated Fat: 5gPolyunsaturated Fat: 11gMonounsaturated Fat: 22gTrans Fat: 1gCholesterol: 195mgSodium: 1472mgPotassium: 533mgFiber: 6gSugar: 10gVitamin A: 5251IUVitamin C: 47mgCalcium: 44mgIron: 1mg
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