Glass Noodle Stir Fry | Spice of Life A-10-B

This delicious dish will be a hit at your next family meal. You can serve it as a side or main entrée. When I go to an Asian restaurant buffet, this type of noodle dish is always available. There are different variations but always delicious. I miss eating out on the weekends, or just being able to pick up dinner on a busy weeknight. I am one, that is not eating out during quarantine, and that means trying to make my own restaurant favorites at home. I am really liking this! It is cheaper and we have lots of leftovers for additional meals during the week.

My last grocery trip consisted on stocking up on fresh vegetables and this dish really highlights them. You will find the noodles (Bean Threads) in the International Foods section. The sauce is there too. I do have to tell you that when I first bought oyster sauce, I was hesitant because, though I love fresh oysters, I was unsure of the sauce. I tell you it does NOT taste like oysters, LOL.  It is sweet and savory, like barbecue sauce! Feel free to laugh at me for thinking it would taste like oysters – ha.

Like the Lo Mein recipe I shared before, this recipe is forgiving, not exact measurements are really needed but I will give you a guide on what I used. I recommend that you freeze your ginger if you do not use it often, it lasts forever and you can use it for those occasional times you need the ingredient.  I added Shrimp to mine, because it is a habit to always have frozen shrimp in my freezer and I love that I do! To add spice, add some chilies.

I cooked the dish in my $20 Walmart Wok and stored the noodles in my 1970’s Spice of Life Corning Ware 10 inch casserole. I have the plastic lid and it’s perfect for refrigerator storage. The model number is A-10-B and it does have a glass cover.

Glass Noodle Stir Fry

Ingredients

4 oz. Bean Thread Noodles (a pack contains 3.75 oz, that works too)

1 Cup Shrimp, cooked

2 Tablespoons Cooking Oil

1 Egg, Whisked

2 Green Onions, chopped

2 Slices of Ginger, julienned

¼ Cup Zucchini, julienned

¼ Cup Carrot, julienned

¼ Cup Cabbage, julienned

¼ Cup Mushrooms, sliced

¼ Cup Peas

¼ Cup Bell Pepper, julienned

Stir Fry Sauce

2 Tablespoons Oyster Sauce

2 Tablespoons Soy Sauce

Salt and Pepper, just a dash

Instructions

1. In a large bowl (I used my 2 quart Corning Ware casserole dish) soak the glass noodles with hot water (not boiling) until it turns soft, drain and set aside. Mine took 7 minutes.

2. Heat oil on a pan or wok, add onions, ginger and carrots and cook for 3 minutes.

3. Add the shrimp, cook for 2-3 minutes and add the rest of the vegetables, cook and stir until they are tender.

4. In the wok, spread the vegetables out to make room for the egg, add bit more oil to the pan/wok if needed and pour egg. Spread the egg out so it cooks, and then toss the egg mixture into the vegetables, mix everything until combined.

5. Add the noodles and the sauce, toss until well combined.

6. Ready to serve immediately and store leftovers in your Corning Ware.

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