Monday, September 28, 2009

Glass Noodle Soup

I had some extra glass noodles in a tupperware in the fridge and made myself a Chinese style noodle soup for lunch. Glass noodles are also popularly used in Chinese and Vietnamese cooking. I love the texture of the noodles- its light and airy but suprisingly hearty at the same time.

50 g cooked glass noodle
3 tbs prawns
2 asparagus (chopped)
1 sprig coriander (chopped)
1 sprig spring onion (chopped)
25 g pork (finely sliced)
2 tbs wild mushroom (sliced)
1 tbs chopped garlic
1 tbs chopped onion
1 slice ginger
1/2 tsp sesame oil
1/2 tsp light soya sauce
salt and pepper to season
1/2 red chilli finely sliced

1. Heat 1 tbs oil in a saucepan and cook onion, garlic and ginger until softened. Take care to make sure it doesnt get browned.
2. Add water to saucepan- (about 1/4) full and add the vegetables and meat, reserving the coriander and spring onion leaves.
3. When meat is cooked, add the seasonings and stir gently. Reduce to a simmer. Add the leaves.
4. Mix 1 tsp cornflour in water and add to thicken the soup slightly. (optional: you can break an egg into the noodle soup at this point)
5. Pour the soup over the prepared noodles in a deep glass dish. Serve.


Anonymous said...
This comment has been removed by a blog administrator.
Anonymou said...

Ok, I will delete it immediately after I send you the invitation.