Some people find it weird to eat noodle with rice. For me, glass noodle really gives wonderful texture to rice. You might think it’s weirder to know that I even like to mix Glass Noodle Chicken Soup with Congee. It’s one of my favorite wholesome winter breakfast. Clay pot crab with grass noodle is very delicious with seafood fried rice. Grass noodle is not only good for soup and salad, but it can be made into fantastic big dishes to serve with rice as well.
To cook grass noodle, first soak it in the water for 15 minutes to soften it a bit so it is cooked faster. I love the combination of colorful fresh vegetable lightly tossed in oil against hot wok with the addition of glass noodle that add a wonderful texture into the dish. You can have it by itself or serve with rice like how I enjoy it.
Stir Fried Mushroom and Egg with Glass Noodle
200 gm Oyster Mushroom- cleaned and tore into small pieces
50 gm grass noodle- soaked in water for 15 minutes
3 cloves garlic- crushed
2 fresh red chilies- sliced
2 spring onion- sliced
1 tomato- sliced
2 cups- sliced Chinese cabbage
1 tbsp oyster sauce
1 tsp fish sauce
1 tsp sugar
1 tbsp soy sauce
½ tsp ground white pepper
½ cup chicken stock (or vegetable stock)
2 tbsp oil
Heat oil in the pan over high heat stove. When the oil is hot, add garlic and chilies. Stir until fragrant.
Crack eggs in the pan, briskly scramble them, and add mushroom right away. And then stir for one minute or so.
Add tomato, Chinese cabbage, grass noodle, chicken stock and all the seasoning except white pepper. Continuously stir for a few minutes. The grass noodle should absorb most liquid in the dish, and it should look quite dry.
Add white pepper and spring onion. Give it a quick stir and serve immediately.