Simple stir fried glass noodles (bean vermicelli / bean thread noodles/ tang hoon /tung fun / dong fen / 冬粉).
Glass noodles, which commonly are made of mung bean starch looks glassy & transparent when cooked, hence the name 'glass noodles'. It has a chewy & slippery texture to it. It is also tasteless on it's own and can be added to many dishes or stir-frying on it's own.
Ingredients: (serves 2)
80g Dried Glass Noodle (Bean Vermicelli)
4 pcs Medium Prawns - devein & discard shell
1 pc Egg
1 pc Chinese Mushroom - soaked & thinly sliced
10g Carrot - julienned
60g Cabbage - cut into 1cm strips
1 clove Garlic - finely minced
2 tbsp Cooking Oil
Seasoning (mix together in a bowl)
4 tsp Light Soy Sauce
1/8 tsp Dark Soy Sauce
1/4 tsp Salt
1/4 tsp Sugar
1 1/2 tsp Oyster Sauce
10 tsp Water
Step by Step:
1. Start by soaking dried glass noodles in some cool water for about 20 minutes. Set aside.
2. Heat up 1 tbsp of oil, then lightly scramble the egg in the wok. Remove & set aside.
3. Heat up 1 tbsp of oil, saute finely chopped garlic for about 20 seconds or so.
4. Add prawns, chinese mushroom, carrot & cabbage. Stirfry for about 1 minute to slightly cook.
5. Drain the glass noodles and add them to the wok. Thoroughly mix the ingredients together and stir fry for about 1 minute. You can use a chopstick to mix easier. Don't let the noodles stick together in lump.
6. Add in cooked scrambled eggs & seasoning sauce and stir until all the sauce has been absorbed by the glass noodles & soften.
7. Dish up & serve.
Happy Cooking..