This stir fry glass noodle basically has the same ingredients as in my previous post [Stir Fry Kailan With Beancurd and Mushrooms]. For this noodle dish, I have substituted fried beancurd with tofu puffs and kailan with chye sim [Hokkien dialect].
Just look at the numerous condiments here, they are bits and pieces of ingredients but the result is awesome when combined together. Looks sumptuous and it tasty good.
If serving as a vegetable dish, just reduce the amount of glass noodles to one or half a bundle.
2 small bundle of glass noodles - soaked for 10 -15 minutes, drained
1 stalk chye sim - wash and cut, separate stems and leaves
1/2 bowl of beansprouts - tailed
5-6 tofu puffs - cut into slander pieces
some dried mushrooms - soaked and sliced
some black fungus - soaked and break into small florets
some red carrots - peeled and sliced
some canned button mushrooms - sliced
some chopped ginger
1 cup water
1 tbsp cooking oil
1 tsp sesame seed oil
some chilli paste mixed with some calamansi juice
1 tbsp vegetarian mushrooms sauce
1/2 - 2 tbsp light soy sauce
1/4 tsp mushroom stock granules
1/4 tsp salt to taste
some dark soy sauce for colour
dashes of white pepper
- Prepare the ingredients as mentioned above.
- Add oil in a non stick wok, saute ginger and dried mushrooms until aromatic. Add in carrots, black fungus, tofu puffs and canned button mushrooms. Stir fry until well mix and aromatic. Add in seasoning [except dark soy sauce]. Continue to stir fry for awhile before adding water or hot water.
- Bring to boil, then put in glass noodles and vegetable stems. Add in some dark soy sauce. Stir to mix ingredients well. Put in vegetables leaves and beansprouts. Cover with lid, leave to cook for 5-6 minutes.
- Remove lid, toss up noodles and other ingredients with a pair of chopsticks and wok turner. Continue to fry until the noodles are soft but not soggy. Fry until water is almost dry.
- Dish up to serve with chilli paste or cut red chillies.