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Wednesday, July 9, 2014

Stir Fry Glass Noodles with Shredded Vegetables

 
Tung Hoon or glass noodles is one of the many dried noodles commonly found in many countries.  This noodle is made from mung bean paste.  Mung beans, which has a slightly sweet flavour are commonly used to grow beansprouts.  They are dried and ground into flour, which in turn are made into glass noodles.
Glass noodles are highly porous, so do not soak them in cold water for more than 1-2 minutes.  Otherwise, they become soggy.
This stir fry glass noodles is a comfort food which I cooked during the hot and humid days.  Very easily to prepared yet it is a noodle dish with proteins and fibre that makes a complete meal.
Recipe Source - Home Cooking Magazine July 1999 issue
Ingredients
[serves 3-4]
150 gm glass noodles [tung hoon] - soaked 1-2 minutes, drained
150 gm chicken fillet - sliced into strips
4 dried mushrooms - soaked and cut strips
150 gm Chinese cabbage - cut shreds
1 carrot - peeled and cut shreds
2 stalks leeks - cut slantwise or you can use asparagus
1 red chilli - seeded and cut strips
1 tbsp chopped garlic
3 tbsp oil
Seasoning
3 tbsp light soy sauce
1-2 tsp dark soy sauce
1/2-1 cup water
salt and pepper to taste
 
 
 
 
 
  1. Heat oil in wok, fry garlic until aromatic.  Add in the mushrooms and chicken fillet.  Stir fry to mix well. 
  2. Add in the vegetables [except leeks] and seasoning.  Stir to mix well, then pour in water.
  3. Bring ingredients to a boil.  Taste to adjust seasoning.  Add in the glass noodles.  Give it a stir to mix well.
  4. Add leeks, cover to cook for 1-2 minutes or until the water has almost dried up.
  5. Dish up to serve with sliced red chillies in soy sauce.
     
I'm submitting this post to Cook Your Books Event 14 
hosted by Joyce of Kitchen Flavours
 photo 77951578-1914-4b72-8eda-9e40a91183ac_zps331eb4b4.jpg

12 comments:

Phong Hong said...

Kimmy, very ho chiak! I love tunghoon. Have been thinking about it actually hah..hah....

Luv Sweet and Savory said...

Hi Kimmy, I made fried tung hoon occasionally too. Not sure about you, I noticed that my tung hoon have to cook with slightly more cooking oil then the texture is good (became oily).

kitchen flavours said...

Hi Kimmy,
Just like Phong Hong, I have been thinking of tung fun lately, as my daughter has been asking for it! Yours looks delicious!
Thank you for linking with CYB!

Kimmy said...

Hi Phong Hong, I love tunghoon too but sometimes forget about cooking it. I like it in fried or in soup with various fishballs like Hock Chew fishballs.

Kimmy said...

Hi Karen, I cooked with just enough oil to fry the ingredients. Best to add water before adding noodles, then stir fry until almost dry.

Kimmy said...

Hi Joyce, I remembered my hubby asked my mum to prepare Char Tung Hoon on the 3rd day of our wedding instead of preparing a big feast when we return to visit our parents. Was told that this noodle is popular for such occasion.

Aunty Young(安迪漾) said...

Hi kim,
Your stir - fried glass noodle just reminded me I still have some glass noodle in my pantry,and this recipe looks match to the amount. Will give it a try this week end, Thanks for sharing.

Kimmy said...

Hi Aunty Young, do try this stir fry with your leftover tunghoon. You may like it.

Cindy Ong said...

hmm ... but when do you add in the leek?

Kimmy said...

Hi Cindy, sorry I missed the step. The leeks are added after mixing in the glass noodles before covering the wok.

BingOng said...

Thanks for the recipe! Tried it out tonight and couldn't believe how tasty it was! Will definitely be trying out more of your recipes!

Kimmy said...

Hi BingOng, glad you like this recipe. I have several recipes using glass noodles [tunghoon] here which I think you will like too. Happy trying.

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