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Baby Abalone Glass Noodles

Baby Abalone Glass Noodles

Use your favourite brand of baby abalones that has a tasty broth and preferably free of artificial preservatives for this recipe.

This dish can be kept for a day in the fridge. To reheat, sprinkle some water over the noodles and microwave the noodles for about 2 minutes (850W).

Check out the ingredients and step-by-step photos on the previous page.



  • 1/2 tbsp oil
  • 3 cloves garlic minced
  • 4 sliced ginger finely chopped
  • 100g choy sum (cai xin/菜心) cut to 5-cm (1-inch) sections, separate stems & leaves
  • 100g dried glass noodles (tang hoon/冬粉) soaked in water until soft
  • 1-2 mini can baby abalones see cooking note
  • 2-3 spoons of sauce from canned abalone optional
  • chopped spring onions
  • salt & pepper if needed

Sauce (stir to mix well)

  • 100ml rich chicken stock
  • 100ml water
  • 1/2 tsp light soy sauce
  • 1/2 tsp dark soy sauce
  • 1/2 tsp fish sauce
  • a dash of white pepper powder


  1. Cook aromatics and choy sum stems. Heat oil in a wok pen. Fry garlic and ginger until aromatic, then add the choy sum stems. Stir fry the stems until they start to soften.
  2. Make the noodle dish. Add soaked glass noodles and pour the sauce over the noodles. Stir to coat the noodles evenly in the sauce. Cover with lid and steam the contents for about 3 minutes, or until the noodles have absorbed almost all the sauce and still a bit soggy. Stir in the choy sum leaves and stir fry everything briskly to cook the leaves.
  3. Add baby abalones from the can and a few spoons of abalone sauce from the can (optional) to season the noodles. If you skip the abalone sauce, season the noodles with some salt & pepper if needed. Garnish with spring onion.
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One comment on “Baby Abalone Glass Noodles”

  1. Such a colourful and beautiful dish! Those little abalones look tender and yummy.

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