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Stir Fried Glass Noodle ​

家常炒冬粉

Recipe ​

Here's the recipe for stir-fried glass noodles (冬粉) from the video:

Ingredients ​

✨ Generated using Google Gemini. Gemini can make mistakes, so double-check it.

  • Glass noodles (冬粉) (Amount not specified, but enough to absorb the liquid from 2 cups of water/stock)
  • Cabbage (高麗菜) (cut into roughly 1 cm strips)
  • Carrots (紅蘿蔔) (cut into thick strips)
  • Pork loin (前腿肉絲) (shredded)
  • Dried shiitake mushrooms (乾香菇) (rehydrated and sliced into thin strips)
  • Dried shrimp (金鉤蝦) (small or large, for fragrance)
  • Fried shallots (油蔥酥) (store-bought, for aroma)
  • Garlic (蒜頭) (a few cloves, minced or sliced, optional)
  • Oil (2 tablespoons)
  • Cooking wine or rice wine (米酒) (1 tablespoon, for deglazing)
  • Soy sauce (醬油) (2 tablespoons)
  • Black vinegar (烏醋) (1 tablespoon)
  • Water (2 rice cooker cups)
  • White pepper powder (白胡椒粉) (1/3 teaspoon)
  • Brown sugar (二砂糖) (1 teaspoon)

Steps ​

✨ Generated using Google Gemini. Gemini can make mistakes, so double-check it.

  1. Prepare Glass Noodles: If not in a rush, soak the glass noodles in cold water for about 30 minutes until they are soft and rehydrated. This improves the texture.

  2. Prepare Ingredients:

    • Cut cabbage into roughly 1 cm thick strips.
    • Cut carrots into thick strips (avoid cutting too thin, as they might break during cooking).
    • Slice rehydrated dried shiitake mushrooms into thin strips.

  3. Sauté Aromatics:

    • Heat 2 tablespoons of oil in a pan over high heat.
    • Add garlic (if using) and stir-fry for about 20 seconds until fragrant.
    • Add the sliced shiitake mushrooms and stir-fry for about 30 seconds.
    • Add the dried shrimp and stir-fry for another 30 seconds until fragrant.

  4. Cook Pork and Vegetables:

    • Add the shredded pork (no need to marinate if using front leg pork loin) and stir-fry for about 30 seconds until about 80% cooked and slightly browned.
    • Add the carrot strips and stir-fry for about 30 seconds to remove any raw taste.
    • Add the cabbage. Turn off the heat.
    • Add 1 tablespoon of cooking wine along the edge of the pan to deglaze and enhance the aroma.

  5. Add Fried Shallots and Seasoning:

    • Turn the heat back to high. Stir-fry the cabbage briefly to get some "wok hei" (wok aroma).
    • Add the fried shallots and stir-fry for about 20 seconds.
    • Turn off the heat again for seasoning.
    • Add 2 tablespoons of soy sauce, 1 tablespoon of black vinegar, and 2 rice cooker cups of water.

  6. Braise and Absorb:

    • Turn the heat back to high and bring the liquid to a boil.
    • Add 1/3 teaspoon of white pepper powder and 1 teaspoon of brown sugar. Let it boil to meld the flavors.
    • Once the liquid is boiling, add the soaked glass noodles. Stir to ensure the noodles are fully submerged and absorb the liquid.
    • Boil for 1 minute, then turn off the heat.
    • Cover the pan with a lid (if available) and let it sit for 2-3 minutes to allow the glass noodles to fully absorb the sauce. If you don't have a lid, simply let it sit for 2-3 minutes.

  7. Finish and Serve:

    • After the resting period, turn the heat back to high. Stir-fry the glass noodles briefly to evaporate any remaining liquid and ensure the noodles are fully coated and fragrant. This final stir-frying step helps the noodles absorb the sauce even more and prevents them from being too wet.
    • Once the liquid is mostly absorbed (after about 1 minute of high-heat stir-frying), turn off the heat and serve immediately.

Photos ​

Stir Fried Glass Noodle