Wednesday, August 15, 2007

Stir-fry veggie glass noodles

Stir-fry veggie glass noodles
- ~2-3 oz glass noodles, soaked in warm water to soften
-some brown crimini mushrooms, chopped finely to small pieces (note: substitute with shitake mushrooms if you wish)
- 1 stalk of celery, cleaned throughly, chopped to small pieces
- 1 cup mixed (frozen) vegetables - corn, carrots, peas and/or long beans
- 1tbsp oyster sauce
- salt and pepper to taste
- water/broth, adjust accordingly

1. Heat a little oil in a saute pan and stir fry the mushrooms, celery and mixed vegetables. Add in oyster sauce and some salt and pepper to taste
2. When mixture is cooked, add in glass noodles and mix well. If too dry, add some water/broth.
3. Serve warm

Glass noodles, mung bean threads, mung bean noodles, mung bean vermicelli - they are the same. You can also use them to make
Tom Yum Glass Noodles or Nyonya Chap Chye