Stir-fried Glass Noodles (Rou Mo Fen Si)
This is an authentic stir-fried glass noodle recipe designed to maximize the delightful texture and smooth mouthfeel of the noodles. It is an exquisite dish where the glass noodles absorb the umami of aromatic vegetables and minced pork, perfectly complemented by the fragrant scallion oil and sesame oil.
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🍳 Cooking Flow
Soak the glass noodles in water for about 1 hour, mince the aromatics, and prepare the scallion oil. → Heat the scallion oil in a wok, stir-fry the minced pork, and add the aromatics to release their fragrance. → Add seasonings and dashi broth, toss in the drained glass noodles, cover, and simmer over low heat for 2-3 minutes. → Add scallions, let steam briefly, then add sugar, scallion oil, and sesame oil while stir-frying over high heat to evaporate the liquid.
Cooking Steps
Brief Cooking Order
Soak the glass noodles in water for about 1 hour, mince the aromatics, and prepare the scallion oil. → Heat the scallion oil in a wok, stir-fry the minced pork, and add the aromatics to release their fragrance. → Add seasonings and dashi broth, toss in the drained glass noodles, cover, and simmer over low heat for 2-3 minutes. → Add scallions, let steam briefly, then add sugar, scallion oil, and sesame oil while stir-frying over high heat to evaporate the liquid.
Introduction
This is an authentic stir-fried glass noodle recipe designed to maximize the delightful texture and smooth mouthfeel of the noodles. It is an exquisite dish where the glass noodles absorb the umami of aromatic vegetables and minced pork, perfectly complemented by the fragrant scallion oil and sesame oil.
Step 1
Soak the mung bean glass noodles in water for about 1 hour to rehydrate.
Step 2
Mince the garlic, chili peppers, and ginger. Finely chop the green onion. Heat the ginger skins and scallion roots in oil (3 tablespoons) for a short time to create a simple scallion oil.
Step 3
Strain the scallion oil (1 tablespoon) into a wok and heat until it smokes slightly, then turn off the heat. Add the ground pork and break it up; once separated, turn the heat back on and stir-fry until the red color disappears.
Step 4
Add the minced aromatics (garlic, ginger, chili peppers, and a portion of the green onion) and stir-fry until fragrant.
Step 5
Pour in the Shaoxing wine (1 tablespoon), then add the strained dashi broth (230ml) and soy sauce (1 tablespoon).
Ingredients List
Important Notes
Soak the glass noodles in water rather than boiling water to maintain their firm texture and pleasant chewiness. 💡
Turn off the heat after heating the oil before adding the pork; this prevents the meat from clumping and ensures a loose, crumbly texture. ⚠️
Finish by stir-frying over high heat to thoroughly reduce the liquid, concentrating the umami into the glass noodles. 🔥
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