• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 2 people
  • Difficulty Normal

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


  1. 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.
  2. 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.
  3. 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.

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