Stir Fry Glass Noodles
Other day I was browsing a local Korean grocery store and bought a package of Korean glass noodles, so I decided to make it with the ingredients that I had handy in my fridge.
Since I am very familiar with the Chinese glass noodles which usually are thinner, I just thought that I could adapt it and cook these one in a similar way.
You can substitute the Chinese sausage to any other kind of meat or even omit the meat.
When I served it to my husband he had a funny comment “whatever it is…is good”…so here is how I made the noodles.
Chinese chicken/pork sausage
1 onion sliced
2 carrots grated
½ bunch of bok choi
2 tablespoon olive oil
1 tablespoon soy sauce
Sal and pepper to taste
½ tablespoon sesame oil
In a small pan boil water and add the glass noodles, cook until the noodles are soft.
Drain the water and set aside.
In the meantime, sautee the onion with 1 tablespoon olive oil, until slightly brown, add the sausage.
Remove from the pan, in the same pan add the remaining olive oil and sautee the bok choi and the grated carrot. Once it is cooked, add the sausage mix and the glass noodles, add soy sauce, salt and pepper. Once it is all well mixed add the sesame oil.
Did you know that glass noodles are transparent noodles made from mung bean, yam, sweet potato or yuca starch? Usually are sold dry and need to be boiled in water in order to eat..