Stir Fried Vegetarian Glass Noodles Malaysian Hawker Style Recipes

Steps:

• For the noodles: Soak the dried glass noodles in 4 cups of warm water for 30 minutes. Drain and set aside. While the noodles are soaking, prepare the cooking sauce and the garnish sauce.
• For the cooking sauce: In a small bowl, mix the tamarind paste with 3 tablespoons water. Using a metal spoon or your fingers, break the tamarind into small pieces to infuse the water. Allow to sit for a few minutes. Place a small strainer over a clean bowl, and strain the tamarind mixture, squeezing on it to remove all liquid; discard the solids. There will be 1 to 1 1/2 tablespoons of a slightly thick liquid. Add the soy sauce, sweet soy sauce, oyster sauce, sesame oil, and hot chili paste. Mix well, and set aside.
• For the garnish sauce: In a small bowl, mix together the chili sauce, lime juice, minced fresh chili, and garlic. Set aside.
• To finish and serve: Place a wok or large sauté pan over medium-high heat. Add 2 tablespoons of the canola oil, and heat until shimmering. Add the egg, and when the bottom and edge are starting to form a crust, flip it, and stir fry until golden and almost crisp, breaking into rough strands. Add remaining 1 tablespoon oil. Add garlic and cook until fragrant but not brown, about 30 seconds. Add carrot, chives and green beans and stir-fry until crisp-tender, 1 to 2 minutes. Add noodles and continue to stir vigorously to keep the noodles from sticking, about 2 minutes. Add cooking sauce and bean sprouts; toss well and stir-fry for 1 to 2 minutes. Drizzle the garnish sauce on top of the noodles as desired, and serve with lime wedges on the side.

Steps:

• Bring 3 or 4 quarts water to a boil in a large pot, add about a tablespoon of salt and the greens. Cook 30 seconds only, and immediately transfer to a bowl of ice water, using a slotted spoon or deep-fry skimmer. Drain, squeeze out water and chop coarsely. Set aside. Bring the water back to a boil, add the cabbage, blanch 30 seconds and transfer to the ice water. Drain and set aside.
• Bring the water back to a boil and add the noodles. Cook 2 minutes, drain, shake off excess water, toss with a tablespoon of the oil, and set aside.
• In a small bowl, mix together the soy sauce, salt, sugar, and the chile paste. Stir to dissolve the sugar and salt and set aside.
• Heat a wok or large, heavy nonstick skillet over medium-high heat and add the remaining oil and garlic and ginger. Cook, stirring, for about 30 seconds or until the garlic and ginger are fragrant. Add the tomatoes and increase heat slightly. Stir until the tomatoes begin to break down and stick to the pan, about 3 minutes. Add the shrimp and blanched greens and cabbage and cook, stirring, until the shrimp curl and turn pink, and the cabbage is crisp-tender, 4 to 5 minutes. Add the noodles and soy sauce mixture and stir together until the noodles are heated through and coated with the sauce. Add the bean sprouts and cilantro, toss together quickly and remove from the heat. Serve, with lime wedges on the side.

Steps:

• Cook the noodles according to pack instructions.
• Meanwhile, heat the oil in a wok or large frying pan, then stir-fry the ginger, garlic, carrot, pepper and mangetout, sugar snap or frozen peas over a high heat for 2-3 mins.
• Drain the noodles thoroughly, add to the pan with the onions and beansprouts, if using, then stir-fry for 2 mins.
• Mix together the soy sauce and vinegar, stir into the pan, then cook for 1-2 mins. Divide between individual plates or bowls and serve immediately.