This tasty and straightforward glass noodles or rice vermicelli stir-fry is traditionally prepared on special occasions such as Pchum Ben Day, Khmer New Year, and so on. It is considered a healthy dish made of tofu skin, dried shrimp, dried squid, wood ear mushrooms, clear glass noodles (rice vermicelli), and a flavorfully combined seasoning. Add some cilantro and green onion for topping. Yummy!
INGREDIENTS
Ingredients: chicken breast, glass noodles, dried squid, dried wood ear mushrooms, dried tofu skin, dried shrimp, garlic, water, green onion, cilantro (for topping), salt, chicken soup base mix, palm sugar, olive oil, soy sauce, oyster sauce, water.
STEPS:
1.
Soak glass noodles (rice vermicelli) in warm water for 15 minutes, and drain well. Then cut the noodles into shorter lengths or skip this step.
2.
Soak dried shrimp for 15 minutes in warm water, then rinse and drain well.
3.
Soak dried squid in warm water for 15 minutes, and drain well. Remove the squid skin and quill, then cut into thin strips.
4.
Soak dried tofu skin in warm water for 15 minutes, drain and cut into 2 inches long.
5.
Soak dried wood ear mushroom in hot water for 20 minutes; then rinse under tap water and drain well.
6.
Chicken breast, thinly sliced and finely chopped.
7.
Green onion, slice the green onion into one inch long, same as cilantro for topping. Mince the garlic cloves for stir-frying.
8.
Place a pan or a wok on medium-high heat, add olive oil and minced garlic and stir until fragrant. Then add chopped chicken breast, and stir. Add palm sugar, salt, chicken soup base mix, oyster sauce, soy sauce, rehydrated shrimp, and rehydrated squid, and stir for 1 minute. Then add water, rehydrated wood ear mushroom, and tofu skin, and stir. Add glass noodles and keep combining until all the ingredients are well incorporated. Add sliced green onion and stir for a few minutes.
Transfer to a serving plate and top with sliced cilantro. Enjoy!
Stir-fry Glass Noodles
- September 17, 2022
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Ingredients
- 200g Chicken breast
- 300g Glass noodles
- 30g Dried shrimp
- 20g Dried squid
- 17g Dried wood ear mushrooms
- 80g Dried tofu skin
- 5-10 cloves Chopped garlic
- 1/2 cup | 125ml Water
- 3 stalks Green onion
- 2 tablespoons Olive oil
- 2 tablespoons Oyster sauce
- 1 tablespoon Soy sauce
- 1/4 teaspoon Salt
- 1 tablespoon Palm sugar
- 1/2 tablespoon Chicken powder
- Cilantro ( for topping )
Directions
- Step 1
- Soak the glass noodles in warm water for 15 minutes, and drain well. Cut into shorter lengths OR skip this step.
- Step 2
- Soak the dried squid in warm water for 15 minutes
- Step 3
- then remove the skin and squid quill and cut it into thin strips.
- Step 4
- Soak the dried shrimp in warm water for 15 minutes. Rinse and drain well.
- Step 5
- Soak the dried wood ear mushroom in hot water for 20 minutes, then rinse under tap water and drain well.
- Step 6
- Soak the dried tofu skin in warm water for 15 minutes, then drain and cut into 2 inches long.
- Step 7
- Cut the green onion and cilantro into 1 inch long, and mince the garlic.
- Step 8
- Slice chicken breast and finely chop.
- Step 9
- Place a pan on medium-high heat, add olive oil and minced garlic and stir until fragrant. Then add chopped chicken breast, and stir. Add palm sugar, salt, chicken soup base mix, oyster sauce, soy sauce, rehydrated shrimp, and rehydrated squid, and stir for 1 minute. Then add water, rehydrated wood ear mushroom, and tofu skin, and stir. Add glass noodles and keep combining until all the ingredients are well incorporated. Add sliced green onion and mix for a few minutes. Transfer to a serving plate and top with sliced cilantro. Enjoy!
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