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Party Glass Noodles

A community recipe by

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.

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.

Ingredients

Serves: 0

Metric Cups
  • 250 grams vermicelli noodles (softened in a cold water bath)
  • 2 cloves garlic (chopped)
  • 1 medium onion (chopped)
  • ½ medium cabbage (shredded)
  • 8 shitake 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 egg (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 shitake 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 ounce cilantro (chopped)
  • 4 fluid ounce scallions (snipped into about 1/4 inch pieces)
  • hard-boiled egg (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.
  • 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 asian 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 scallions.
  • Garnish with more coriander leaves and wedges of hard boiled eggs. Enjoy.
  • Tell us what you think