Glass noodles with Sriracha and Chinese broccoli
If you want to add more dairy free recipes to your repertoire, Glass noodles with Srirachan and Chinese broccoli might be a recipe you should try. For $2.14 per serving, you get a main course that serves 2. One serving contains 495 calories, 21g of protein, and 22g of fat. 95 people were glad they tried this recipe. From preparation to the plate, this recipe takes around 20 minutes. If you have black sesame seeds, ginger, meat, and a few other ingredients on hand, you can make it. This recipe is typical of Chinese cuisine. It is brought to you by Casaveneracion. With a spoonacular score of 94%, this dish is amazing. Similar recipes include Glass noodles (sotanghon, vermicelli) with Srirachan and Chinese broccoli, Spicy Steamed Clams with Chinese Broccoli and Pancit Noodles, and Cook the Book: Rice Noodles with Chinese Broccoli and Shiitake Mushrooms.
Servings: 2
Preparation duration: 10 minutes
Cooking duration: 10 minutes
Ingredients:
1 tsp. of toasted sesame seeds (white or black, or a combination)
a bunch of Chinese broccoli, cut into two-inch lengths, stems and leaves separated
1 small carrot, julienned
1 c. of grilled pork or chicken, roughly chopped (use mushrooms for a vegetarian or vegan version)
4 cloves of garlic, minced
a knob of ginger, grated
about 50 g. of dried glass noodles (a.k.a. sotanghon or vermicelli)
1/3 c. of meat broth, preferably homemade (use vegetable broth for a vegetarian or vegan version)
1 tsp. of patis (fish sauce)
1 red onion, thinly sliced
1 tbsp. of rice vinegar
1/2 tsp. of sesame seed oil
2 tbsps. of Sriracha
1 1/2 tbsp. of sugar
2 tbsps. of vegetable cooking oil
Equipment:
bowl
frying pan
wok
Cooking instruction summary:
InstructionsPlace the noodles in a wide bowl. Pour in enough warm water to cover. Leave for 10 minutes then drain well. You want to only partially soften the noodles at this point so drain them once they are pliable. Take the time while the noodles rehydrate to prepare the vegetables.Heat the cooking oil in a wok or frying pan. Saute the garlic, ginger and onion just until fragrant, about half a minute.Add the julienned carrot and Chinese broccoli stems. Stir fry for half a minute.Add the pork. Pour in the fish sauce, rice vinegar and Sriracha. Add the sugar. Stir.Add the drained noodles and Chinese broccoli leaves. Pour in the broth. Stir fry until the noodles have absorbed the broth.Pour in the the sesame seed oil. Toss to blend. Taste; adjust the seasonings if needed.Transfer the cooked noodle dish to a serving bowl or plate. Sprinkle with toasted sesame seeds. Serve hot.
Step by step:
1. Place the noodles in a wide bowl.
2. Pour in enough warm water to cover. Leave for 10 minutes then drain well. You want to only partially soften the noodles at this point so drain them once they are pliable. Take the time while the noodles rehydrate to prepare the vegetables.
3. Heat the cooking oil in a wok or frying pan.
4. Saute the garlic, ginger and onion just until fragrant, about half a minute.
5. Add the julienned carrot and Chinese broccoli stems. Stir fry for half a minute.
6. Add the pork.
7. Pour in the fish sauce, rice vinegar and Sriracha.
8. Add the sugar. Stir.
9. Add the drained noodles and Chinese broccoli leaves.
10. Pour in the broth. Stir fry until the noodles have absorbed the broth.
11. Pour in the the sesame seed oil. Toss to blend. Taste; adjust the seasonings if needed.
12. Transfer the cooked noodle dish to a serving bowl or plate. Sprinkle with toasted sesame seeds.
13. Serve hot.
Nutrition Information:
covered percent of daily need
