John Myers
Ingredients for 2 servings:
- 70 g glass noodles
- 2 tbsp oil
- 2 garlic cloves, finely chopped
- 1 tsp ginger, very finely chopped
- 50 g baby corn, cut into diagonal pieces
- 2 small carrots, cut into fine sticks
- 50 g sugar snap peas, cut into diagonal strips
- ½ red bell pepper(s), cut into 1×3 cm wide strips
- 1 stalk(s) celery, cut into 1/2 cm wide strips
- 3 small spring onions, cut into 1 cm wide strips, white and green separated
- 2 tbsp soy sauce, light
- 2 tbsp fish sauce, or 2-3 tbsp soy sauce for hardcore veggies
- 2 tbsp vinegar, coconut vinegar or rice vinegar
- 2 dashes oil (sesame oil), toasted
- Sugar, to taste
- Black pepper, freshly ground
- 1 handful of coriander leaves, roughly chopped, with stems
- some coriander leaves for garnish
- 1 tbsp chili paste, roasted (Nam Prik Pao), optional
Instructions
Working time approx. 20 minutes; Total time approx. 20 minutes
a vegetarian variant
Pour boiling water over the glass noodles and let them stand for 10-15 minutes. Drain thoroughly and place the sieve on a clean cloth to absorb even more water from the noodles. Place the noodles on a board and cut into short pieces with a sharp knife. Heat the oil, fry the garlic briefly (do not brown!), then add the prepared vegetables, excluding the green parts of the spring onions, and fry for about 3 minutes until al dente. Just before the end of the cooking time, add the green parts of the spring onions. While the vegetables are still warm, mix them with the noodles and season with soy sauce, fish sauce, vinegar, sesame oil, a little sugar, and plenty of black pepper. You may need to add more seasoning, as glass noodles absorb a lot of the flavor. Stir in the coriander leaves. If you like, add nam prik pao, but be careful with the sugar. Serve on a platter and garnish with the coriander leaves. Note: This is a variation for vegetarians who don’t like spicy food. Of course, you can also add a chopped chili or two. Hungry eaters can manage the portion on their own.
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