FRY GLASS RECIPES

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THAI STIR-FRIED GLASS NOODLES (PAD WOONSEN) - MARION'S KITCHEN



Thai Stir-fried Glass Noodles (Pad Woonsen) - Marion's Kitchen image

This may not be the most traditional Thai noodle dish, but it certainly ticks all the boxes to become a new family favourite! Translucent glass noodles really soak up that rich, umami-laden stir-fry sauce to create a sensational mid-week meal in minutes.

Provided by MARIONSKITCHEN.COM

Yield 2

Number Of Ingredients 17

200g chicken thighs, cut into bite-sized pieces
160g dried glass noodles (also known as mung bean, cellophane, bean thread noodles)
2 tbsp vegetable oil
3 garlic cloves, finely chopped
1 onion, sliced
2 eggs, lightly whisked
½ cup shredded carrot
1 large mild red chilli, deseded and sliced
3 spring onions (scallions), cut into batons
Marinade:
1 tsp fish sauce
¼ tsp ground black pepper
Stir-fry sauce:
2 tbsp oyster sauce
2 tbsp fish sauce
½ tsp dark sweet soy sauce
½ tsp sugar

Steps:

  • Combine the chicken with the marinade ingredients and set aside while you prepare the noodles. Place the noodles in a large bowl and cover with warm but not boiling water. Allow to soak for 8-10 minutes or until just tender. Drain and set aside for later. For the stir-fry sauce, combine the ingredients in a small bowl. Heat half the vegetable oil in a wok or large frying pan. Add the garlic and the onion and stir-fry for a minute. Add the chicken and stir-fry for another 2-3 minutes or until the chicken is almost cooked. Add the carrot and stir-fry for another minute or until the chicken is cooked. Spread the ingredients out to make some space in the middle of the pan. Add the remaining oil into the space, then pour in the eggs. Spread the eggs out and allow them to set before breaking them up and tossing them through the rest of the ingredients. Add the noodles and the stir-fry sauce and toss until well combined. Then toss through the chilli and spring onion. Divide the noodles among plates and serve.

STIR FRY GLASS NOODLES WITH CHICKEN & VEGETABLES - RECIPE BOOK



STIR FRY Glass Noodles With CHICKEN & VEGETABLES - Recipe book image

Stir fry glass noodles with chicken & vegetables are on the menu in Book recipe, and we are going to teach you how to make this delicious recipe from scratch!

Provided by Always Yummy!

Total Time 45 minutes

Prep Time 25 minutes

Cook Time 20 minutes

Yield 4

Number Of Ingredients 29

glass noodle – 5 oz /150 g
carrot – 5 oz /150 g
fresh cucumber – 8 oz /240 g
bulb onion – 5 oz /160 g
chicken breast fillet – 21 oz /600 g
2 eggs
bell pepper – 7 oz /200 g
cilantro – 1 oz /30 g
sesame seeds – 2 tbsp
garlic – ½ oz / 15 g
ground sweet paprika – 1 tbsp
ground black pepper – ½ tsp
ground red chili pepper – ½ tsp
sugar – 1 tbsp
salt – 1 tsp
vinegar 9% - 4 tbsp
ground coriander – 1 tsp
soy sauce – 6 tbsp
vegetable oil – 5 tbsp
sesame oil – 2 tbsp
You will need:
pan
2 big bowls
carving board

Steps:

  • Pour the glass noodle with boiling water and leave for 5 minutes, then rinse in cold water and leave in a colander to drain, lay then into a bowl.
  • Cut all the vegetables and chicken into thin strips, chop the cilantro and roast the sesame seeds.
  • Heat a pan with 1 tbsp of vegetable oil, whisk the eggs until smooth and pour into the pan, fry the egg roll on both sides over medium heat, take it out of the pan and cut into strips.
  • Add 1 tbsp of vegetable oil into the pan and lay out the cut bulb onion, fry over high heat until semi readiness, stirring constantly, for about 3 minutes. Take out into the bowl.
  • Heat the pan again, add 1 tbsp of vegetable oil and lay out the cut carrot, fry over high heat until semi readiness, stirring constantly, for 3-4 minutes. Lay out into the bowl.
  • Add 1 tbsp of vegetable oil and fry the bell pepper over high until semi readiness for about 3 minutes stirring constantly. Lay out into the bowl.
  • Fry the cut fresh cucumber with 1 tbsp of vegetable oil over high heat until semi readiness, stirring constantly, for about 2 minutes. Into the bowl.
  • Fry the chicken with ½ tsp of salt and ground black pepper each over high heat for 5 minutes until readiness. Place into the bowl.
  • Into the bowl with glass noodles add ½ tsp of salt, the ground red chili pepper, sugar, ground paprika and coriander, vinegar, soy sauce, minced garlic, chopped cilantro, sesame seeds and oil, cut egg roll and all that fried ingredients out of the second bowl, combine all well.
  • Your Korean-style glass noodle with chicken and veggies is ready.

Nutrition Facts : Calories 200, FatContent 20 grams

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