Chinese Glass Noodle Soup Recipes

THAI GLASS NOODLE SOUP

Steps:

• Roughly chop the garlic, shallots, red chilies, Prik Kee Nu green chilies (if using), and coriander roots. Using a mortar and pestle, pound into a coarse paste. Mince half of the prawns into a paste, and coarsely chop the other half. Transfer the garlic chili paste to a large mixing bowl, and add the minced and cubed prawns, ground chicken, ground white pepper, fish sauce, low sodium light soy sauce, and sesame oil. Mix until combined well. Scoop the meat mixture up with a large spoon and drop it so that it slaps against the bowl. (Note: You can also combine the meat using your hands instead, which is the traditional way.) Repeat a few times until the texture becomes smooth and everything has come together. Set aside.
• Roughly chop the garlic and red chilies, then pound into a coarse paste using a mortar and pestle. Thinly slice the shallots, and finely mince the lemongrass and kaffir lime leaves. Soak the mung bean vermicelli in a bowl with room temperature water as per package instructions, then drain well. Cut the noodles with kitchen shears into more manageable lengths (so that they are easier to eat).
• Heat the canola oil in a large stockpot of Dutch oven over medium-high heat. Once hot, add the shallots and sauté for 30 seconds until slightly softened. Then add the garlic chili paste mixture, lemongrass, kaffir lime leaves and sauté for a minute until fragrant. Pour in the water and season with fish sauce, low sodium light soy sauce, ground white pepper, kosher salt, and Thai chili powder (if using). Once the water starts to boil, turn the heat down to medium. Use a teaspoon to scoop up the chicken and shrimp meat mixture, and another to slide it off the spoon and into the soup. Repeat until all of the meatballs are in the soup. Simmer for 2-3 minutes, or until the meatballs are just cooked. Give the broth a taste and adjust seasoning by adding more fish sauce, soy sauce, or kosher salt if needed. When you are ready to serve, add the noodles and stir in the chopped coriander and spring onion. Then switch off the heat.
• Divide the noodle soup and meatballs evenly into bowls. Briefly blanch Asian greens of your choice and add to the bowls. Serve with fried shallots and Chinese chili oil if desired.

CHINESE GLASS NOODLE SOUP

Steps:

• Place bean threads in a bowl; pour enough boiling water over bean threads to cover.
• Let stand for 10 minues; drain.
• Use scissors to cut bean threads into 2 inch lengths; set aside.
• Meanwhile, in a large saucepan coook the garlic and ginger in 1 tablespoon hot cooking oil over medium heat for 15 seconds.
• Add the broccoli.
• Cover and cook for 3 to 4 minutes or until crisp-tender, stirring once or twice.
• Remove mixture from saucepan; set aside.
• Add remaining cooking oil to saucepan.
• Add the pork; cook and stir for 2 to 3 minutes or until brown.
• Carefully add chicken broth, red pepper, and sesame oil.
• Bring to boiling; reduce heat.
• Stir in bean threads and vegetable mixture; heat through.

CHINESE GLASS NOODLE SOUP

Steps:

• Soak the bean threads in a large bowl of hot water until soft, about 15 minutes; drain and cut into bite-size lengths. Divide the noodles into 4 bowls.
• Bring the chicken broth, garlic, ginger, and lemongrass to a boil in a large saucepan; reduce heat to medium-low and cook the mixture at a simmer until fragrant, about 15 minutes. Add the chicken and shrimp to the soup; simmer until the chicken pieces are cooked through, 3 to 5 minutes. Stir the lime juice and fish sauce through the soup. Ladle the soup over the noodles; top with jalapeno pepper slices and cilantro to serve.