I was at a loss as to what to cook for dinner tonight, especially when I took out the mushrooms I'd just purchased and found they had gone mouldy! However, I still ended up proceeding with my initial plan of frying some tung hoon (glass noodles) with the few ingredients I had lying around. It would have been better with a few more ingredients, for example, mushrooms or beansprouts, but it was still tasty, especially if you are a glass noodle fan (as I am)...
Fried Tung Hoon (Glass Noodles)
200g glass noodles
2 cloves garlic, finely chopped
100g baby spinachOther vegetables, eg. mushrooms, beansprouts etc. (optional)
135g/0.3 lb beef, thinly sliced (or chicken/pork, if you prefer)
1 -2 eggs
dash soya sauce
dash sesame oil
dash chicken stock powder (optional)
1 heaped tsp sambal chilli (optional)
light olive oil (or other oil for frying)
- Put the dry glass noodles into some boiled water. Stir, and leave for 3-5 minutes until softened. Drain and set aside.
- In a medium-sized wok, over medium heat, fry the garlic in a little oil, and add some sambal chilli if you like your noodles spicy.
- Add the meat and fry until cooked.
- Pour in the vegetables you wish to add (eg. mushrooms and beansprouts, but not the spinach) and fry a little.
- Add the glass noodles, and splash in some soya sauce and sesame oil. Stir well to combine the noodles with the other ingredients.
- Add the baby spinach and mix until the leaves have withered.
- Break 1 - 2 eggs inside the wok, and fry everything together.
- Taste test, and add a little more soya sauce if necessary. You can also add a shake of chicken stock powder for added taste (optional).
You get quite a large amount of noodles with this recipe. Enough to feed at least 3 people, or 2 very hungry people, or one person over a few days...