glass noodle

Bring an Asian street food vibe to your next party with these spring rolls.

This recipe is an extract from Luke Nguyen's latest cookbook, Street Food Asia.

Chicken, taro and glass noodle spring rolls (por pia od)

x 22cm-wide frozen spring roll papers (from Asian supermarkets), thawed

plain flour

Sunflower oil, to deep-fry

quantity Nuoc Cham (recipe follows)

Mustard green leaves (from Asian greengrocers – substitute

glass noodles (from Asian supermarkets), prepared according to packet instructions

wood ear mushrooms, finely chopped

chicken mince

(100 grams) coarsely grated carrot

(150 grams) coarsely grated peeled taro

red onion, finely chopped

tbs caster sugar

tsp white pepper

tbs fish sauce

(60 milliliters) fish sauce

(60 milliliters) white vinegar

garlic clove, crushed

red chilli, finely chopped

lime

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This Kimchi Soup with Malony Glass Noodles is an easy weeknight soup made in just 15 minutes. Loaded with kimchi, pork, and egg, it will keep you warm and cozy all seasons long!

Kimchi Soup with Malony Glass Noodles

green onion/scallion

eggs (50 g each w/o shell)

Tbsp sesame oil

pork

garlic

Tbsp sake

kimchi ((increase more if you like it spicy))

chicken stock/broth

water

salt

black pepper ((to taste))

1.8 oz Malony (glass noodles)

tsp toasted white sesame seeds

Gather all the ingredients.

Cut the green onions into thin rounds and set aside.

In a small bowl, whisk the eggs.

In a saucepan, heat the sesame oil over medium heat.

When it’s hot, add the ground pork and break into small pieces with the wooden spatula.

Add minced garlic and sake and cook until the pork is no longer pink.

Add the kimchi and cook for 1 minute.

Add chicken stock and water.

Bring the soup to a boil and taste the soup.

Season the soup with salt and freshly ground black pepper to your taste.

Turn the heat to medium-low and add Malony. Cook, stirring occasionally, for 7 minutes.

Slowly drizzle the egg over the soup and cook without touching for 1 minute.

Divide the noodles into 2 bowls and pour the soup.

Sprinkle sesame seeds and garnish with green onion. Serve hot.

https://www.youtube.com/watch?v=9tB-IqW4geU

This Kimchi Soup with Malony Glass Noodles is an easy weeknight soup made in just 15 minutes. Loaded with kimchi, pork, and fluffy egg, it will keep you warm and cozy all seasons long!

RECIPE starts ▶ 00:53

PRINT RECIPE ▶ https://bit.ly/KimchiSoupwithGlassNoodles

INGREDIENTS (Please check the website for detailed info)

1 green onion/scallion
2 large eggs (50 g each w/o shell)
1 Tbsp sesame oil
¼ lb ground pork (113 g)
1 clove garlic
1 Tbsp sake
⅓ cup kimchi (60 g; increase more if you like it spicy)
1 ½ cup chicken stock/broth
1 ½ cup water
½ tsp kosher/sea salt (I use Diamond Crystal; Use half for table salt) (to taste)
freshly ground black pepper (to taste)
1.8 oz Malony (Glass Noodles) (50 g; You can purchase at Japanese grocery stores and Rakuten: https://www.rakuten.com/shop/fukutaro/product/i9ign0ggm/)
1 tsp toasted white sesame seeds

INSTRUCTIONS with step-by-step pics ▶ https://bit.ly/KimchiSoupwithGlassNoodles

#kimchisoup #malony #glassnoodle #spon #justonecookbook


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How to Make Kimchi Soup with Malony Glass Noodles (Recipe) キムチスープの作り方 (レシピ)

How to Make Kimchi Soup with Malony Glass Noodles (Recipe) キムチスープの作り方 (レシピ)

Made with fluffy eggs, tofu, and wakame seaweed, this comforting Japanese Glass Noodle Soup (or Harusame Soup) will be your go-to favorite quick soup. This easy recipe can be made in less than 15 minutes! Enjoy it as a fabulous lunch or a light dinner.

Japanese Glass Noodle Soup (Harusame Soup)

green onions/scallions

3.5 oz medium-firm tofu (momen tofu) ((¼ block

Tbsp dried wakame seaweed

tsp roasted sesame oil

Chicken Stock/Broth (homemade stock

1½ Tbsp soy sauce ((use gluten-free soy sauce

tsp kosher salt

¼ tsp white pepper powder

oz dried glass/cellophane noodles (harusame)

Beat the eggs in a measuring cup or in a bowl with a spout.

Cut the white part of the green onions into thin round pieces. Then, thinly slice the green part diagonally. Set them aside separately.

Cut the tofu into ½-inch (1.3 cm) cubes.

Add the wakame seaweed to a small bowl of water and rehydrate for 5 minutes. Then, drain and squeeze the water out. Set aside.

Preheat a medium pot over medium heat. When the pot is hot, add the sesame oil, then the white part of the green onions.

Stir-fry for 30 seconds until the green onions are well coated with the oil. Then, add the chicken stock and water.

Add the soy sauce, salt, and white pepper powder.

After mixing the soup well, cover the pot with a lid and bring it to a boil.

Once boiling, add the tofu and glass noodles.

Cook the glass noodles according to the package instructions. Stir the noodles in the beginning so they don&#39;t stick to each other or the bottom of the pot.

After the noodles are cooked, adjust the heat so the soup is simmering (a very gentle boil). Slowly pour a steady trickle of the beaten eggs into the soup in a circular motion, starting from the center and spiraling outward. (Don&#39;t pour on top of any egg that you&#39;ve already added to the soup.) Place cooking chopsticks at the edge of the bowl/measuring cup while pouring so the egg will drizzle down the chopsticks in a thin stream. Let the eggs sit without stirring for 20-25 seconds until they&#39;re fluffy and just cooked.

Add the rehydrated wakame seaweed, green parts of the green onions, and sesame seeds. Remove the saucepan from the heat to prevent overcooking.

Transfer the glass noodles to individual bowls with a pair of tongs. Then pour the soup and other ingredients over the noodles. Serve hot.

You can keep the leftovers in an airtight container and store in the refrigerator for up to 2 days. The glass noodles will continue to absorb the soup; therefore, it&#39;s best to store the glass noodles in a separate container from the soup.

To Store

Based on a beloved jellyfish salad, this glass noodle salad showcases crunchy celery and tofu smothered in a sesame-vinegar dressing.

Spicy Celery, Tofu, and Glass Noodle Salad

Tbsp. red chile flakes

Sichuan peppercorns

Tbsp. gochugaru (Korean red chile flakes)

Tbsp. sea salt

vegetable or other neutral oil

(2-inch) piece of ginger, peeled and finely chopped

garlic cloves, finely chopped

star anise

cinnamon

glass noodles (also known as sweet potato noodles)

celery (about 7 oz.), finely sliced diagonally

Asian greens,

five-spice tofu

Tbsp. toasted white sesame seeds

scallions, finely sliced

cilantro leaves

Sea salt

rice vinegar

Tbsp. tamari or gluten-free soy sauce

Tbsp. toasted sesame oil

Tbsp. sugar

Everything Oil, chile oil,

This glass noodle salad is based on a dish from my childhood that sparked my love for salad: my mother’s spicy jellyfish salad. Long rubbery strands, tossed with slivers of celery and chicken, coated in a vinegary sesame sauce.
It was a “special occasion” dish, one she would only serve at birthday parties and family gatherings. For much of my life as a salad maker, I have passionately sought to recreate the chewy, crispy, robust textures of this salad. While jellyfish-free, this version is a strong nod to my mum’s dish, showcasing the loveliness of celery and tofu smothered in a sesame-vinegar dressing that feels comforting and familiar. I love the springy texture of glass noodles but, for something different, you could also try kelp noodles, which are made of seaweed and retain a lovely chewiness when blanched.
Note: This recipe calls for my versatile homemade Everything Oil, but for a quick weeknight meal, you can use chile oil or rayu (Japanese chile oil) instead if you prefer.
This recipe was excerpted from 'To Asia, With Love' by Hetty McKinnon. Buy the full book on Amazon. Click through for more of our favorite Hetty McKinnon recipes on Epicurious.

Epicurious

In a heatproof bowl, add the chile flakes, Sichuan peppercorns, gochugaru, and sea salt.

Place the oil, ginger, garlic, star anise and cinnamon in a small saucepan over medium-high heat for 3 to 4 minutes. The oil is ready when it looks thin, like water. Remove from the heat and very carefully pour the hot oil into the bowl with the spices—the oil will sizzle and spit, so stand back. Allow to cool.

Stir before serving. I don’t strain it as the chile and spices continue to flavor the oil over time. Everything oil can be drizzled over noodles, dumplings, soups, and salads. Store in a sterilized jar (no need to refrigerate) for up to 3 months.

Bring a large saucepan of salted water to a boil, add the noodles, and cook according to the packet instructions until just tender, about 5 to 6 minutes. In the last 30 seconds of cooking, add the celery and Asian greens to blanch. Drain and refresh under cold running water, then, using kitchen scissors, randomly cut the noodles two or three times to make some of the strands shorter and easier to eat. Leave to drain well.

For the sesame-vinegar dressing, whisk together all the ingredients in a small bowl. Taste and season with a little more sea salt, if required.

Combine the noodles, celery, greens, and tofu in a bowl. Pour over the dressing, season with sea salt. and toss to coat the noodles. Top with the sesame seeds, scallions, and cilantro leaves and serve.

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