STIR-FRIED VEGETARIAN GLASS NOODLES, MALAYSIAN HAWKER STYLE

Stir-Fried Vegetarian Glass Noodles, Malaysian Hawker Style image

Provided by Elaine Louie

Time 50m

Yield 1 large serving

Number Of Ingredients 23

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Ingredients

For the noodles:
3 ounces dried glass noodles
For the cooking sauce:
2 tablespoons tamarind paste
2 teaspoons soy sauce
1 teaspoon Indonesian sweet soy sauce, preferably ABC brand
1 teaspoon oyster sauce (optional)
1 teaspoon sesame oil
1/2 teaspoon hot chili paste
For the garnish sauce:
2 tablespoons Thai chili sauce
1 tablespoon fresh lime juice
1/2 fresh Thai bird chili pepper, seeded and minced
1 clove garlic, minced
To finish and serve:
3 tablespoons canola or other vegetable oil
1 large egg
2 cloves garlic, minced
1/2 cup julienned carrot, in 1 1/2-inch lengths
1/2 cup Chinese garlic chives or other chives, in 1 1/2-inch lengths
1/2 cup trimmed, julienned green beans, in 1 1/2-inch lengths
1 cup bean sprouts
1/2 lime, cut into wedges.

Steps:

For the noodles: Soak the dried glass noodles in 4 cups of warm water for 30 minutes. Drain and set aside. While the noodles are soaking, prepare the cooking sauce and the garnish sauce.
For the cooking sauce: In a small bowl, mix the tamarind paste with 3 tablespoons water. Using a metal spoon or your fingers, break the tamarind into small pieces to infuse the water. Allow to sit for a few minutes. Place a small strainer over a clean bowl, and strain the tamarind mixture, squeezing on it to remove all liquid; discard the solids. There will be 1 to 1 1/2 tablespoons of a slightly thick liquid. Add the soy sauce, sweet soy sauce, oyster sauce, sesame oil, and hot chili paste. Mix well, and set aside.
For the garnish sauce: In a small bowl, mix together the chili sauce, lime juice, minced fresh chili, and garlic. Set aside.
To finish and serve: Place a wok or large sauté pan over medium-high heat. Add 2 tablespoons of the canola oil, and heat until shimmering. Add the egg, and when the bottom and edge are starting to form a crust, flip it, and stir fry until golden and almost crisp, breaking into rough strands. Add remaining 1 tablespoon oil. Add garlic and cook until fragrant but not brown, about 30 seconds. Add carrot, chives and green beans and stir-fry until crisp-tender, 1 to 2 minutes. Add noodles and continue to stir vigorously to keep the noodles from sticking, about 2 minutes. Add cooking sauce and bean sprouts; toss well and stir-fry for 1 to 2 minutes. Drizzle the garnish sauce on top of the noodles as desired, and serve with lime wedges on the side.

Nutrition Facts : @context http, Calories 987, UnsaturatedFat 45 grams, Carbohydrate 112 grams, Fat 53 grams, Fiber 11 grams, Protein 21 grams, SaturatedFat 5 grams, Sodium 1617 milligrams, Sugar 21 grams, TransFat 0 grams