Recipe Ingredient
- 100g glass noodles
- 200g minced chicken (or beef, if preferred)
- 2 tsp fish sauce
- ½ tsp ground black pepper
- 2 tbsp oil
- 6 cloves garlic, chopped
- 1 small carrot, shredded
- 10 oyster mushrooms, sliced
- 1 bunch (about 120g) chives, cut into 4 cm lengths
- or 2 cups pea shoots (tau miu)
- 1 tbsp light soy sauce
- 1 - 2 tbsp water
- Pinch of sugar
Instructions
- Bring a pan of water to boil and add the glass noodles - blanch for two to three minutes or until glass noodles are tender. Drain in a colander and run cold water over the noodles to stop cooking.
- Season the chicken with the fish sauce and black pepper, stirring to combine. Heat oil in a wok and fry garlic until golden brown. Add the chicken, stirfry until crumbly and beginning to brown. Add the carrot and mushroom and season lightly with ¼ tsp of salt.
- Add the glass noodles and stirfry. Drizzle in the soy sauce and if it looks dry, sprinkle in one to two tbsp water. Taste and adjust seasonings - adding a pinch of sugar and salt if necessary. Add the chives or pea shoots, cook for one to two more minutes and dish out to serve.
