Baby Abalone Glass Noodles
Today is the 8th day of the Rabbit New Year. 祝大家新年快樂，鴻兔大展。
This was a practice dish I a few days before CNY, for serving on CNY Eve. The practice dish was really delicious so I wanted to share the recipe. As it was a practice dish, it had lesser ingredients here, but it will be easy to build up with more ingredients (such as carrots and mushrooms).
Even though this is a CNY dish, it is suitable as an “everyday homely dish” (家常菜) as well, since it is a simple one-dish noodles meal. It is convenient because the main protein – the canned abalones that are leftovers from CNY – will be sitting in the pantry cupboard all year round, so you can make this dish on a whim any time of the year.
I was working throughout the entire Chinese New Year (CNY) including CNY eve, so I took a break from blogging. Now that the my work pace is getting back to normal, I now have the time to resume my blog.
These are the main ingredients I used:
- Mini can of baby abalones – I am using the inexpensive “Flying Wheel” brand containing around 6 baby abalones soaked in a spicy brine. Use your favourite brand of baby abalones that has a tasty broth and preferably free of artificial preservatives for this recipe.
- Glass noodles (tang hoon/冬粉) – soaked them in a bowl of water until softened.
- Greens (choy sum/菜心) – separate stems and leaves, cut to even smaller sections. You can use any favourite greens for this recipe.
- Sauce (for seasoning the noodles) – rich chicken stock from the tetra-pak, soy sauces and fish sauce.
- Minced ginger and garlic.
How to make baby abalone glass noodles:
- Fry ginger, garlic and choy sum stems.
- Add soaked glass noodles and sauce.
- Coat the noodles evenly in the sauce, cover the wok pan and steam for a few minutes.
- When the noodles have absorbed most of the sauce but still soggy, add the choy sum leaves and stir-fry together.
- Lastly add in the baby abalones and a few spoons of the broth from the canned abalone and it’s done!