Party Glass Noodles

A community recipe by symphony0509

Not tested or verified by Nigella.com

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Introduction

This is one noodle recipe that captures my friends' hearts. Many textures are at work, challenging even the most discriminate palate. I am not sure where the recipe comes from. I think it has a strong Thai and Vietnamese influence.

For US measures and ingredient names, use the toggle at the top of the ingredients list.

Ingredients

Serves: 0

Metric U.S.

250 grams vermicelli noodles (softened in a cold water bath)
2 cloves garlic (chopped)
1 medium onion (chopped)
½ medium cabbage (shredded)
8 shiitake mushrooms (dried pieces, rehydrated and cut into 1/2 inch strips
8 dried mushrooms (rehydrated and snipped into very fine strips)
1 chicken breast (cut into strips)
½ litre boiling water
1 chicken stock cube
2 tablespoons white vinegar
2 tablespoons thai fish sauce (nam pla)
2 tablespoons soy sauce
1 tablespoon sesame oil
salt
pepper
1 medium cucumber (julienned with skin intact)
125 millilitres fresh coriander (chopped)
125 millilitres spring onions (snipped into about 1/4 inch pieces)
hard-boiled eggs (cut into wedges)

8⅚ ounces vermicelli noodles (softened in a cold water bath)
2 cloves garlic (chopped)
1 medium onion (chopped)
½ medium cabbage (shredded)
8 shiitake mushrooms (dried pieces, rehydrated and cut into 1/2 inch strips
8 dried mushrooms (rehydrated and snipped into very fine strips)
1 chicken breast (cut into strips)
⅞ pint boiling water
1 chicken broth cube
2 tablespoons white vinegar
2 tablespoons thai fish sauce (nam pla)
2 tablespoons soy sauce
1 tablespoon asian sesame oil
salt
pepper
1 medium cucumber (julienned with skin intact)
4 fluid ounces cilantro (chopped)
4 fluid ounces scallions (snipped into about 1/4 inch pieces)
hard-boiled eggs (cut into wedges)

Method

Party Glass Noodles is a community recipe submitted by symphony0509 and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Rehydrate the dried mushrooms for a few minutes in warm water. Drain and cut accordingly but save the soaking liquid.

Heat up about one tablespoon canola oil in a wok. Saute garlic and onions until softened. Add the mushrooms and chicken strips, and stir fry until chicken turns white.

Add shredded cabbage and stir for a few moments until the leaves begins to wilt. Add the water, the soaking liquid of the mushrooms, bouillon cube, vinegar, fish sauce, soy sauce, and sesame oil. Simmer for 5-10 minutes.

Drain the softened glass noodles well and then add to the simmering broth. Let cook for about 5-10 minutes more, turning occasionally to make sure that the ingredients are well distributed. Season with salt and pepper. If the mixture looks a bit too brothy at this stage, turn the gas mark to an absolute low and let it cook a bit more. Some of the water will evaporate and the noodles will soak more liquid.

Remove from heat and just before serving, mix in the julienned cucumber, coriander leaves and spring onions.

Garnish with more coriander leaves and wedges of hard boiled eggs. Enjoy.

Rehydrate the dried mushrooms for a few minutes in warm water. Drain and cut accordingly but save the soaking liquid.

Heat up about one tablespoon canola oil in a wok. Saute garlic and onions until softened. Add the mushrooms and chicken strips, and stir fry until chicken turns white.

Remove from heat and just before serving, mix in the julienned cucumber, coriander leaves and scallions.

Garnish with more coriander leaves and wedges of hard boiled eggs. Enjoy.