Friday, September 24, 2010

Osmanthus Glass Noodle

Originally this dish is known as Osmanthus Shark Fin. It always appear as one of the Chinese four season dish back home (the staple of Chinese four season I guess) and  is very much loved by everyone. However, I named mine as Osmanthus Glass Noodle because I replaces the expensive shark fin with delicious glass noodle, therefore, 'Say no to shark fin'. Before I forget, it is name after Osmanthus plant because of the fried eggs use in the dish. The scramble yellow egg assembles the tiny flower of Osmanthus plant.

Glass noodle is not an easy stuff to handle. It is very important to make sure the glass noodle is not over cooked because it will become very soggy and lost its jelly-like texture. It will make your whole dish not presentable too. So, if your noodle comes out relatively dry, not too oil or wet then you have cook it well.

  • 100g glass noodle, soak in cold water until soft and cut to about 5- 6 cm
  • 2 handful or more beansprout, blanched 1 minutes (Initially I use 1 handful of bean sprout but it's way too little. You can see in the picture)
  • 1 - 2 stalks spring onion, cut to 1 inch each (the green parts only)
  • 150g sliced ham
  • 4 eggs
  • 1 cup stock (I use homemade dried scallop stock. You can use any other stock you have in hand)
  • 1 tsp salt or to taste
  • 1 tsp light soy sauce for first 2 eggs and 1 tsp light soy sauce for glass noodle
  • pepper to taste
  • 2 tbsp peanut / vegetable oil
  1. Break first 2 eggs in a bowl. Season with soy sauce and pepper and lightly beaten the eggs. Heat wok at medium heat and add about 1/2 tbsp oil, lower the heat to low and pour in the lightly beaten eggs immediately. Quickly scramble with chopstick in circular motion. Remove and set aside.
  2. In the same wok, heat the remaining oil at medium heat, stir in ham and fry until fragrant. Add in glass noodle and fry for about 30 seconds before you slowly add in stock, salt, soy sauce and a dash of pepper. Mix it well and let it simmer for less than a minute to allow the glass noodle to absorb the flavours. Meanwhile break the remaining eggs into a bowl and lightly beaten. 
  3. Continue stir fry until the glass noodle is a little dry. Then, add the remaining beaten eggs. Continue stir frying and make sure the eggs are cooked and the glass noodle mixture is nearly dry. Adjust taste if needed.
  4. Add bean sprout, spring onion and scrambled eggs and fry for another 30 seconds. 
  5. Serve hot.

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