← Nouns Cooking · Malaysian & Singaporean

Ingredients

• 200 g dried glass noodles (tang hoon / mung bean vermicelli)
• 3 tbsp Vegetable oil
• 4 cloves Garlic, minced
• 2 Shallot, sliced
• 200 g Prawns (shrimp), peeled and deveined
• 100 g Fried fish cake, sliced
• 2 Eggs, beaten
• 150 g Cabbage, shredded
• 1 Carrot, cut into thin matchsticks
• 100 g Bean sprouts
• 150 ml chicken stock
• 2 tbsp Soy sauce
• 1 tbsp Oyster sauce
• 1 tsp Dark soy sauce
• 1 tsp Toasted sesame oil
• ¼ tsp White pepper
• 2 Spring onion, cut into short lengths

Method

1. Soak the glass noodles in room-temperature water for 15 min until pliable, drain and snip into shorter lengths with scissors.
2. Heat the oil in a wok over high heat and fry the garlic and shallots for 30 seconds. Add the prawns and fish cake and stir-fry for 2 min until the prawns turn pink.
3. Push everything aside, pour in the egg and scramble for 30 seconds until just set.
4. Add the cabbage and carrot and toss for 1 min, then add the noodles, stock, soy, oyster sauce and dark soy.
5. Toss for 2–3 min until the noodles turn clear and soak up the liquid. Add the bean sprouts, spring onion, sesame oil and pepper, toss for 30 seconds and serve with sliced chillies in soy.

Tips

• Do not over-soak glass noodles or they turn mushy in the wok; they should still be a bit firm when they go in.
• Contains shellfish, fish, egg, soy and wheat.

Sources

Written in our own words after cross-checking these recipes:

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