Best 2 Stir Fried Vegetarian Glass Noodles Malaysian Hawker Style Recipes

VEGETABLE STIR-FRY WITH GLASS NOODLES

Steps:

• Soak the noodles in warm water for 20 minutes or until soft. Drain. Cover the mushrooms with 1 cup warm water and soak for 20 minutes. Reserve the liquid, discard the stems, and slice the caps into strips. Thinly slice carrots, and bok choy. Halve green bean if using. Keep snow peas whole, if using. Heat the wok, and add 2 tablespoons of the oil, and swirl around. When hot, add the garlic ginger, onion and mushrooms. Stir-fry for 1 minute, then add the prepared vegetables. Salt lightly and stir-fry for 4 to 5 minutes or until tender-firm. Remove vegetables and set aside. Heat the third tablespoon oil in the wok, add the noodles, soy sauce, and mushroom water, and simmer for 2 minutes. Return the vegetables to the wok, add the diluted cornstarch, and cook until the vegetables are glazed. Toss with the dark sesame oil and serve.

CHICKEN WITH BAMBOO SHOOTS AND CHILI

Steps:

• Cut chicken into strips about 1/8 inch wide and 2 inches long. Mix with egg white and cornstarch. Set aside.
• Rinse and drain bamboo shoots and slice with a thick slicing blade in food processor. Cut slices into small dice.
• Combine vinegar, soy sauce, sugar and white pepper and set aside.
• Heat 1 tablespoon peanut oil in wok until it shimmers. Stir-fry bamboo shoots, celery, spring onion and red pepper about 2 minutes; remove and set aside. Wipe out wok.
• Heat remaining 2 tablespoons peanut oil in wok until it shimmers. Stir-fry chicken until it turns white.
• Add chili paste; stir-fry. Add vinegar mixture and stir-fry.
• Return the vegetables to wok and stir in chicken stock; stir-fry to mix well.