Glass noodles are thin, transparent noodles made from the starch of mung beans. On there own they have little flavor, but they easily absorb other flavors. That’s why I think they are very grateful to cook with, and they fit with almost every ingredient you combine them with.
I usually use them to process them in Chinese and / or Thai inspired dishes.
INGREDIENTS: (4 persons)
- 400 gr of glass noodles
- 4 big carrots
- 3 stalks of celery
- 1 onion
- 250gr mushrooms
- 500ml coconut milk
- Curry powder
- Pepper mix
- olive oil
- Cut the carrots into diagonal pieces.
- Cut the celery and onion into cubes.
- Cut the mushrooms into pieces.
- First put the onion in some olive oil, then add the other vegetables.
- Bake all of this, add the herbs and coconut milk and let simmer on a soft fire.
- Boil some water, put the glass noodles in a bowl and pour over boiling the water. Let them sit in the water voor +/- 10 minutes until they are completely loose and get the texture of spaghetti.
- As soon as they are ready, pour away the water and add them to the rest. You will notice that the coconut milk is absorbed by the glass noodles. If it’s too dry you can add a little water.
- Add curry powder to your own taste. If you want to spice it up, add some extra.
A delicious vegetarian chinese dish is waiting for you!
Of course, if you like, you can add chicken cubes. Or scampi’s! Or actually everything you like. 🙂