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.
See Also:
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.
INGREDIENTS
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.
STEP-BY-STEP
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!
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.
Ingredients:
- 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
Directions:
- 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.
- 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.
- 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.