glass noodle recipe

Thai Glass Noodle Stir-Fry. Delicious clear glass noodles pan fried with eggs, cabbage, leafy greens, garlic and shallots in a soy sauce base with a hint of acidity from the chili vinegar to bring the dish together. Great for dinner or lunch. Ready in just 25 minutes!

Thai Glass Noodle Stir-Fry (25-min. Recipe)

glass noodle (soaked

cabbage (sliced)

Bok Choy (or leafy greens)

garlic

shallot (sliced)

eggs (whisked)

soy sauce

tbsp dark soy sauce

tbsp fish sauce

Black pepper

tbsp avocado oil (or neutral oil)

red chilli (sliced)

tbsp white vinegar

Soak your clear glass noodles in hot water (65 degrees C, hot tap water is sufficient) for at least 10 minutes until loose and softened. Strain immediately.

In a small bowl add sliced red chili along with vinegar and let this soak as you work on preparing the other ingredients.

Then in a hot wok or pan set on medium high heat, add only 1 tbsp of avocado oil. Pour in whisked eggs and let this cook for about 1-2 minutes or just until the eggs form shape and are still slightly wet looking. They should be smooth and luscious, not dry. Remove from pan and set aside.

Back into the pan, add the remaining avocado oil, followed by shallots, cabbage, minced garlic and mix for 1-2 minutes.

Toss in the strained noodles. Quickly pour in your soy sauce, dark soy sauce, fish sauce and black pepper. Throw in the leafy greens. Mix everything together until the noodles are coated in brown egg.

Gently mix in your cooked eggs until it’s distributed through the noodles. Remove off the heat immediately.

While the noodles are still in the wok or pan, mix in the chili vinegar. Serve hot and enjoy!

https://www.youtube.com/watch?v=xMFe84uUApw

Thai Glass Noodle Stir Fry Recipe. Delicious clear glass noodles pan fried with eggs, cabbage, leafy greens, garlic and shallots in a soy sauce base with a hint of acidity from the chili vinegar to bring the dish together. Great for dinner or lunch. Ready in just 25 minutes! Link: https://christieathome.com/blog/thai-glass-noodle-stir-fry/

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30-min. Delicious Thai Glass Noodle Stir Fry

Simple, quick glass noodle stir fry recipe, ready in 20 minutes! Delicious one-pan noodle stir fried loaded with vegetables, chewy glass noodle, choice of protein and 4 ingredients flavourful sauce.

Glass Noodle Stir Fry Recipe

g Glass noodles (About 3.5 oz

Chicken breast (About 7 oz

Eggs (Whisked and season

g Cabbage (About 3.5 oz

Carrot (Cut matchstick sizes)

½ Onion (Cut thin slices)

Clove Garlic (Finely chopped)

Red chilli pepper (Or bell pepper, cut thin slices)

Vegetable oil (Or neutral flavour oil)

soy sauce (Or regular all-purpose soy sauce)

1½ tsp Dark soy sauce

tbsp Oyster sauce

Sesame oil

Sugar

First, soak the noodles in the hot boiling water for 10-12 minutes. Then rinse with cold water, drain the water out, cut the long noodle strands into half and set it aside. Mix all the stir fry sauce ingredients in a small bowl, whisk until sugar dissolve and set it aside.

Gather and prepare the vegetables, eggs, and chicken. Cut the chicken into small pieces and season with 2 tsp of stir fry sauce mixture.

Heat the large wok/pan into medium-high heat. Drizzle 1 tbsp of oil, pour the whisked eggs, let it set for few seconds and then crumble it into small pieces. Remove from pan and set it aside.

In the remaining pan, drizzle more oil add garlic and stir for a few seconds, then add the chicken pieces, cook for 2-3 minutes or until cooked through. Follow with the onion, and carrot.

Next add the cabbage, stir well and place the glass noodles, pour the sauce mixture in.

Toss well to combine everything evenly and cook until the noodles absorbed all the sauce.

Now, add the crumbled egg and spring onions. Combine well with all ingredients. Remove from heat and transfer to serving plate.

An easy japchae recipe (Korean glass noodles stir fry) seasoned lightly with sweet soy sauce, sesame oil, and a variety of vegetables and perfectly chewy bouncy glass noodle texture without boiling the noodles in water.

Easy Japchae Recipe (Korean Glass Noodles Stir Fry)

400 g sweet potato noodles

water

sugar

sesame oil

carrots

spinach ((approximately 1 cup after it has been cooked and wilted))

peppers

onion ((medium-sized, sliced, approximately 1 cup))

green onion ((finely chopped))

sesame seeds

In a large bowl, add warm to hot tap water and soak the noodles in it for 20 mins. Prepare the vegetables while you are waiting for the noodles to soak.

Peel the carrot and cut them into thin matchstick sizes. Set aside.

Slice the onions and peppers. Set aside

Boil the spinach for 2 mins. Once it is done, run it under cold water to stop the cooking process and squeeze and squeeze all the water out. The texture should be dry and not soggy. Season it with salt and set it aside. Alternatively, you can also skip boiling the spinach and put it directly in with the rest of the vegetables to save some time.

Toast sesame seeds in a frying pan on low heat until brown. Set aside.

Finely chop the green onions and set them aside for the end.

After 20 mins, when the noodles are soft and pliable, drain the water out and cut them roughly 4 inches in length. Set it aside for later.

Preparing the Sweet Potato Glass Noodles and Vegetables

In a small bowl, dissolve 1/4 cup sugar with 1/2 cup hot water. Then add in 1/2 cup soy sauce and 2 tablespoons sesame oil. Set it aside.

Make the Japchae Sauce

In a large non-stick frying pan, add oil and set the heat to medium.

Once the oil has warmed up, add in the veggies (except the green onions) and cook them for approximately 3-5 mins or until the vegetables are soft. Remove them from the pan into a dish and set it aside.

Add the noodles to the pan and half the soy sauce mixture and cook for about 2-3 mins. Keep flipping the noodles, until they are transparent and glossy and no longer translucent.

When the noodles are almost done, add the vegetables back in and add in the remainder of the soy sauce mixture and cook for another 1-2 mins.

Turn off the heat and add in the green onions and sesame seeds and mix well. (It&#39;s might be easier to mix it with your hands)

Enjoy!

Cooking the Japchae

A delicious, quick, and easy-to-make Thai glass noodle stir fry (Pad Woon Sen) recipe that can be made in 30 minutes or less.

Pad Woon Sen (Thai Glass Noodle Stir Fry)

dried bean thread noodles

eggs

onion

garlic ((finely chopped, approx. 2 teaspoons))

nappa cabbage ((or regular cabbage))

tomato

red pepper ((thinly sliced))

bean sprouts

chicken thighs ((Optional,

oyster sauce

fish sauce

Thai seasoning sauce/maggi sauce ((or soy sauce))

neutral oil oil

soy sauce ((optional,

green onions

birds eye chilli

Soak noodles for 10 minutes in room temperature water

While the noodles are soaking, prepare the vegetables by thinly slicing them and set it aside.

Finely chop the garlic and set it aside

Beat the eggs with 1 teaspoon of oil in a separate bowl.

(Optional) If you are using meat, marinate the meat and set it aside.

Drain the noodles. They should be pliable and bendy. Use scissors and cut them in half, they should be about 3 inches long.

Mix the sauce ingredients together and set it aside.

Preparation

Add a tablespoon of oil to a large frying pan and set it to medium heat. Scramble the eggs and remove it from the pan and set it aside

Add a bit more oil to the pan and set it to high heat and wait for the pan to get hot again.

If you are using meat, add the meat in and stir fry it until it is fully cooked (about 4 minutes).

Add in the onions and cook it until they are soft (about 1-2 minutes)

Add in the garlic and cook it until it is fragrant (about 30 seconds)

Add in the vegetables and cook it for about 2-3 minutes. Don&#39;t worry if water comes out of the vegetables, the noodles will absorb it.

Adjust the heat back to medium and add in the noodles and sauce and cook it for about 1-2 minutes until the noodles have all been coated with the sauce. The noodles are cooked once they become clear.

Add the scrambled eggs back in, and mix everything together and plate it and enjoy!

Putting the Pad Woon Sen together

Literally my favorite meal to make &amp; eat!!

This was so delicious!! This is my favorite dish at Thai restaurants and I can't believe I really made it myself! It was soooo good! I don't even like to cook! Thanks for the great recipe and teaching me something new!

What brand do you recommend for the Thai seasoning sauce?

Such a good noodle dish!! I am definitely going to give this a go this weekend, thank you so much for the recipe :)

I can never say NO to a Thai dish. So many flavors, so delicioius. Love the recipe!

I love how quickly you can make something as delicious as this pad woon seen. Yum!

Ooooooo.... I totally want to try this recipe asap! Looks delicious. :)

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