VIETNAMESE GLASS NOODLES RECIPE RECIPES

Steps:

• Soak the bean thread noodles in cool water for 1 hour until softened and pliable but not mushy. Drain and, using scissors, make 4-5 cuts through the bundle of noodles aiming about 5-6 inches apart, set aside. (This will yield shorter noodle strands, which will be easier to cut and handle in the pan.)
• Prepare the sauce: In a small bowl, combine the fish sauce, oyster sauce, soy sauce, sesame oil and sugar, mix well and set aside.
• Heat a non-stick skillet on medium-high heat, add 1 tablespoon of the vegetable oil, then add in the shrimp and sear until cooked and crusty on the exterior, approximately 1 minute per side, remove from the pan onto a plate and set aside.
• In the same skillet, add another tablespoon of vegetable oil, half of the sliced shallots and cook for 30 seconds until the shallots begin to brown. Then add in the mushrooms and cook for another 2-4 minutes, stirring regularly until the mushrooms start to soften and brown. Add in the sliced scallions and 2 tablespoons of the sauce mixture, stir to combine and transfer to the same bowl as the cooked shrimp.
• Wipe the skillet clean and return to the heat, add in the remaining vegetable oil, then the remaining sliced shallots and cook for 30 seconds, stirring the entire time. Add in the drained mung bean noodles, mix to combine. Add the chicken stock and the remainder of the sauce mix and turn heat to high. Once the stock is bubbling, turn the heat off and allow the noodles to continue to absorb stock until no stock remains (approximately 5-7 minutes).
• Once all of the stock is absorbed, mix in half of the cooked shrimp and mushroom mixture.
• Transfer to a serving platter and top with remaining cooked shrimp and mushrooms, garnish with cilantro leaves, lime wedges, sambal oelek and fresh cracked black pepper.

Steps:

• MAKE VIETNAMESE DRESSING:.
• Simply mix all the ingredients together.
• This will keep very well in a tightly sealed jar in the refrigerator for at least a week.
• MAKE THE SHRIMP SALAD:.
• Marinate the shrimp in 1/2 cup of the Vietnamese Dressing.
• While this is going on, soak the noodles in freshly boiled water according to packet instructions.
• Once re-hydrated, refresh the noodles in cold water, then drain.
• Put the sugar snaps and bean sprouts into a colander and pour over freshly boiled water from a kettle.
• Rinse them with cold water and drain well, just shaking the colander, so they're not actually wet.
• In a large bowl, mix the marinated shrimp with the drained noodles, scallions, sugar snaps, and bean sprouts.
• Dress with 2 tablespoons more of the Vietnamese Dressing; add more dressing, to taste, if desired.
• Sprinkle over the chopped cilantro and toss everything together well before arranging onto a large platter.