Thai Glass Noodle Stir-Fry
Ingredients
- 200 gDried soy vermicelli (rehydrated)
- 200 gShrimp (peeled)
- 100 gGround pork
- 2 pcEgg (beaten)
- 3 pcGarlic (finely minced)
- 1 pcCarrot (fine julienne)
- 100 gWhite cabbage (shredded)
- 1 pcApium graveolens (thinly sliced on a bias)
- 50 gwood ear mushroom (rehydrated and sliced)
- 2 tbspsoy sauce
- 2 tbspoyster sauce
- 1 tbspfish sauce
- 1 tspWhite sugar
- 3 tbspPeanut oil
- 2 pcSpring onion, sauté/poêlé sans matière grasse (cut into lengths)
- 1 pcCoriander (leaves picked)
- 1 tbspDark soy sauce
Method
Translucent glass noodles that glide on the palate, coated in a glossy brown sauce. Crunchy vegetables contrast with the supple noodles and tender shrimp.
- 1
Heat the peanut oil in a smoking hot wok. Add the minced garlic; as soon as it becomes fragrant and starts to brown, add the minced pork and shrimp. Sauté until the shrimp turn opaque pink.
- 2
Push the meat and shrimp to the sides of the wok. Crack the eggs into the center. Let them set for a few seconds then scramble them roughly. They should remain soft, not dry.
- 3
Add the carrots, cabbage, celery, and black mushrooms. Sauté over high heat for 2 minutes. The vegetables should lose their raw appearance while retaining a crunchy core.
- 4
Incorporate the noodles and pour in all the sauces (soy sauce, oyster sauce, fish sauce, sugar, and dark soy sauce for color). Mix vigorously until the noodles absorb the liquid and become brown and shiny. Finish with green onions and cilantro.
Frequently asked questions
How do you get this dish right?
- The secret is wok heat: work in small batches if your stove isn't powerful enough.
- Do not cook the noodles in boiling water, they will turn into mush when stir-fried.
- If the mix seems dry, add a tablespoon of water to help the noodles soften up.
How long does this dish keep?
Store for 2 days in the fridge. Reheat in a pan with a splash of water to loosen the noodles.
