FRIED GLASS NOODLES RECIPES

Steps:

• Cook noodles according to package directions; drain. Rinse with cold water; drain again. Using kitchen scissors, snip noodles into 5-inch lengths. Toss with sesame oil to coat.
• Meanwhile, in a 12-inch skillet heat peanut oil over medium-high. Add mushrooms; cook 4 to 6 minutes or until softened and starting to brown, stirring occasionally. Add carrots and green onions; cook and stir 1 minute more. Remove from skillet.
• For sauce, in a small bowl whisk together boiling water, soy sauce, brown sugar, and garlic.
• Add noodles and sauce to skillet. Cook 5 minutes or until noodles are translucent and sauce is absorbed, tossing gently. Return vegetables to skillet; toss to combine. Before serving, sprinkle with sesame seeds.

Steps:

• Soak the noodles for five minutes in a bowl with room temparature water. Drain and set aside. This makes them pliable but not ready to serve. If you wish, you can cut the noodles in half to make them easier to stir into the stir-fried vegetables.
• Heat one to two tablespoons of olive oil in a large pan. Add the shiitake mushrooms and season lightly with salt and pepper. Cook on medium heat until each side is golden, about five minutes. Remove from pan and set aside.
• In the same pan, add another tablespoo of oil and cook the shrimp, just until they turn opaque on both sides. Lightly season with salt and pepper while they cook. Remove from pan and set aside.
• Add two tablespoons of oil to the same pan and turn the heat to medium-high. Add the onion, celery and carrots and cook until the vegetables celery and carrots are crisp-tender and/or beginning to caramelize. Sweep the vegetables to one side of the pan and add the minced garlic, cooking until they're fragrant, about one minute. Stir into the rest of the vegetables then add the cabbage, a few tablespoons of chicken stock and one tablespoon of soy sauce (or fish sauce). Stir together for one or two minutes, just until the cabbage begins to wilt. Taste the vegetables. It might seem overseasoned with just one tablespoon of soy sauce but you still have the noodles to stir into. I would wait to add the final tablespoon soy sauce or fish sauce until you've added the noodles. Transfer the vegetables to a large bowl and set aside.
• In the same pan, add the two cups chicken stock and annato powder if you're using it and bring to a low boil. Add the drained glass noodles and lower the heat to medium or medium-low. The noodles will take about five minutes to absorb all the stock. When the stock has been almost completely absorbed stir the vegetables, shiitake mushrooms and shrimp into the noodles. You may need tongs or two spatulas for this. Keep the heat at medium or medium low. Taste and add the last tablespoon of soy sauce or fish sauce according to your taste.
• Transfer to a platter or on individual plates and garnish with lemon juice, fish sauce or sauce and freshly ground pepper.