Hainanese Glass Noodle Stir-Fry
Ingredients: protein of your choice (pork leg), soy sauce, water, dry glass noodles (bean threads), dried shiitake mushrooms · 30 min cook time · 315kcal · ~₩11,580
Ingredients
125g protein of your choice (pork leg), 1tsp soy sauce, 1Tbsp water, 80g dry glass noodles (bean threads), 3pc dried shiitake mushrooms, 15g dried black fungus (cloud ear or wood ear mushrooms), 2Tbsp dried shrimp, 1.5cup daikon radish, 0.5tsp salt, 1.5Tbsp oyster sauce, 1Tbsp soy sauce, 2Tbsp water, 2tsp sugar, 0.5tsp white pepper, 2Tbsp oil, 4cloves garlic, 0.5cup green onions
Instructions
1. Season the pork leg with soy sauce and a little water. Mix well and let it absorb the water to keep it tender during stir-frying.
2. Soak dry glass noodles in room temperature water for about 10 minutes. Cut the long noodles in half with scissors for easier handling.
3. Soak dried shiitake mushrooms in hot water for about 30 minutes (longer for bigger mushrooms). Squeeze out excess water and remove the tough stems. Slice the mushrooms thinly.
4. Soak dried black fungus in water until it expands significantly. Cut it into smaller pieces.
5. Soak dried shrimp in water to soften them. Drain and set aside.
6. Peel daikon radish until the color changes to a translucent white, as the outer skin is bitter. Blanch the daikon in boiling water with a little salt for 3 minutes. Remove from water and set aside.
7. Prepare the sauce by whisking together oyster sauce, soy sauce, water, sugar, and white pepper.
8. Heat a wok and add a little oil. Stir-fry the pork until it browns, then remove it from the wok, collecting any juices in the bowl with the pork.
9. Add a little more oil to the wok. Add chopped garlic and stir-fry until fragrant and slightly browned.
10. Add the rehydrated mushrooms, dried shrimp, and blanched daikon to the wok. Toss quickly to combine and pick up the flavors from the wok.
11. Add the soaked glass noodles to the wok, followed immediately by the prepared sauce. Toss everything together, ensuring the noodles absorb the liquid. Add water as needed to cook the noodles to your desired tenderness.
12. Return the cooked pork and its juices to the wok. Toss to combine with the noodles and vegetables.
13. Turn off the heat and immediately add green onions. Toss to combine.
14. Serve the Hainanese glass noodle stir-fry. It can be served on its own or with rice.
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