Cellophane noodle also called as glass noodle or 'dong fun' in Chinese. It's a translucent colour like noodle unlike rice vermicelli. Glass noodle is often used in making 'dong fun' soup and some stir fried vegetarian dishes but when time goes by more varieties available here & there . The most I like about it is in making stir fried or braising in gravy where the noodle became so flavourful after the absorption all sort of tasty sauce mixture.
Ingredients :
glass noodle, soaked for an hour
2 eggs
2 red chilies, thinly sliced
a bunch of spring onion, cut
100gm beansprout, cleaned
Seasoning :
4 tbsp vegetarian oyster sauce
1 tbsp light soy sauce
2/3 tbsp dark soy sauce
a dash of pepper
2 cups water
Method :
(1) fry eggs by stirring it constantly to get them scrambled, then set aside.
(2) preheat wok/pan with 1/2 cup cooking oil.
(3) stir in all the seasoning and bring to boil.
(4) add in glass vermicelli and let to cook still gravy almost completely absorb by vermicelli. Remember to stir constantly to prevent burnt bottom.
(5) now off the heat, quickly stir in eggs, chili, spring onion & bean sprout and mix well.
(6) serve warm.
I prefer to use the blue packet glass noodle (山东龙口粉丝) cause the noodle is thicker and is easier to handle. The lose packet ones where you can easily get from the local groceries store is much thinner and stickier after cooked. I'm not sure about you guys but I am dead hungry now! Happy Monday everyone!
