Stir-fried Glass Noodles (Cellophane Noodles)
ID: b254fbaa...
This meatless stir-fried glass noodle dish is incredibly aromatic! By first pan-frying the eggs until charred and fragrant, then pairing them with the natural sweetness of onions and the crisp texture of bok choy, you can master the steaming technique to ensure the glass noodles fully absorb the savory broth. Even when served cold, they remain chewy and flavorful, making this an ideal choice for a refreshing and satisfying bento box.
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🍳 Cooking Flow
Prep: Separate the bok choy stems and leaves, slice the onions, and soak the glass noodles in water until softened. → Scramble eggs: Stir-fry the eggs over high heat until charred and fragrant, then set aside. → Sauté aromatics: Using the same pan, stir-fry the onion slices until soft and their sweetness is released. → Simmer: Add water, seasonings, and glass noodles. Top with bok choy stems and goji berries, then cover and simmer for about 2 minutes. → Finish: Add the bok choy leaves, cooked eggs, and black vinegar, tossing quickly over high heat until combined.
Cooking Steps
Brief Cooking Order
Prep: Separate the bok choy stems and leaves, slice the onions, and soak the glass noodles in water until softened. → Scramble eggs: Stir-fry the eggs over high heat until charred and fragrant, then set aside. → Sauté aromatics: Using the same pan, stir-fry the onion slices until soft and their sweetness is released. → Simmer: Add water, seasonings, and glass noodles. Top with bok choy stems and goji berries, then cover and simmer for about 2 minutes. → Finish: Add the bok choy leaves, cooked eggs, and black vinegar, tossing quickly over high heat until combined.
Introduction
This meatless stir-fried glass noodle dish is incredibly aromatic! By first pan-frying the eggs until charred and fragrant, then pairing them with the natural sweetness of onions and the crisp texture of bok choy, you can master the steaming technique to ensure the glass noodles fully absorb the savory broth. Even when served cold, they remain chewy and flavorful, making this an ideal choice for a refreshing and satisfying bento box.
Step 1
Prep: Trim the ends of the bok choy, separating the stems and leaves, and cut them into sections. Thinly slice the onions. Soak the glass noodles in water ahead of time until soft, then drain.
Step 2
Stir-fry eggs: Heat oil in a pan, pour in the beaten eggs, and stir-fry quickly over high heat until the eggs appear slightly charred and release a rich aroma. Set aside.
Step 3
Sauté onions: Using the remaining oil in the pan, add the onion slices and sauté over medium heat until they become soft, slightly translucent, and release their sweet aroma.
Step 4
Simmering and seasoning: Add 200cc of water and the softened glass noodles. Add the black bean soy sauce, salt, and white pepper, tossing gently to distribute the noodles evenly.
Step 5
Add stems and simmer: Arrange the bok choy stems and rinsed goji berries evenly over the noodles. Cover the pan and simmer over medium-low heat for about 2 minutes, allowing the noodles to fully absorb the liquid.
Ingredients List
Important Notes
The stems and leaves of bok choy have different cooking times; be sure to cut them separately and add them at different stages to keep the leaves bright green and the stems crisp. 💡
Eggs must be pan-fried separately until the surface is slightly charred before setting aside. Reintroducing them at the final step locks in the flavor and prevents the eggs from becoming mushy during the simmering process. ⚠️
Glass noodles absorb liquid quickly. Pay attention to the water volume; 200cc of water allows 70g of glass noodles to perfectly absorb the liquid, resulting in a chewy, non-mushy texture. 🍳
Adding a splash of black vinegar before serving is the secret to a delicious finish—it remains appetizing even after cooling down. Using black bean soy sauce is recommended for a more mellow, deep aroma. ✨
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