Glass noodles can be fried, cooked in soup or made into salad (kerabu). It is important that when soaked, they do not become soggy and clump together; they should maintain their stringy shape. Thus, finding the brand that gives you that texture is important and when you find it, stick to it.
Fried Glass Noodles can be eaten for breakfast, lunch, dinner or supper. Lots of ingredients can be added to the glass noodles to make them delicious such as prawns, pork/chicken and seafood, vegetable (round or napa cabbage), mushrooms, black fungus. I usually fried the glass noodles in 2 styles - soy sauce and tomyum.
Ingredients:
- Glass noodles, quantity depends on the number of people to be served.
- Eggs
- Cabbage
- Mushrooms
- Black fungus
- Garlic
- Spring onions
- Chili padi
- Cooking oil
- Water
- Seasonings - salt, light soy sauce, dark soy sauce and pepper
Method:
- Soak mushrooms overnight till they are soft. Then slice them thinly.
- Soak black fungus overnight. Then cut them into strips.
- Soak glass noodles on the day of frying till they are soft.
- Wash and cut the cabbage into strips.
- Chop the garlic.
- Wash and cut the spring onions (for sprinkling)
- Wash and cut the chili padi into small pieces.
- Heat up wok with oil.
- Fry the eggs and break them up. Dish up and set aside.
- Add some oil into the wok.
- Saute the garlic till fragrant.
- Add in the mushrooms and stir-fry for a while.
- Add in the black fungus.
- Next add in the cabbage and chili padi.
- When the cabbage is half-cooked, add in water.
- Let the water boil. Then add in the seasonings according to your taste - salt, light soy sauce, dark soy sauce and pepper.
- Let the sauce boil.
- Then add in the glass noodles. Stir until they are cooked. (If they are too dry, add in some boiled water slowly.)
- Add in the fried egg and stir.
- Dish up and sprinkle the glass noodles with spring onion. (You may prepare fried shallots to sprinkle on top too.)
