Glass noodles are also known as 冬粉, Dong Fen, Tang Hoon, Cellophane Noodles, Mung Bean Noodles, Mung Bean Vermicelli and Crystal Noodles. When uncooked, the noodles look very similar in appearance to Bee Hoon or Rice Vermicelli, so be sure to read the labels if you are buying glass noodles for the first
time (or sending someone to get them from the supermarket)! Once cooked, the difference becomes apparent – glass noodles will have a translucent glass-y appearance whereas rice vermicelli will be more whitish and opaque looking.
I love glass noodles because of its translucent crystal-like appearance and bouncy texture. Moreover glass noodles easily soak up the flavours of the ingredients and sauce it is cooked in without becoming soggy, breaking up or losing its bouncy and slightly crunchy texture. Glass noodles are very popular in many different Asian cuisines, including Chinese, Pinoy and Thai. Incidentally, the best glass noodle brand that I have found so far is a Thai brand that I discovered when my husband was working in Thailand for several years. I wish I could tell you the English name, but there is none, only green wordings in Thai with an easily identifiable sketch of a lion – you can see a picture of the packaging under the ingredients section – it is usually available in any Thai supermarket.
The last time I wrote about glass noodles was a couple of months back when I shared with you the Glass Noodles with Hairy Gourd (毛瓜冬粉) Recipe that my grandson loves to eat. Today I will be introducing you to a new glass noodle recipe: Glass Noodles with Dried Cuttlefish is typically a Hainanese dish. In my younger days, a friend and I used to do Christmas cook-outs in my house for the Youth Christian Fellowship of Kampong Kapor Methodist Church. It was through this common love for cooking that we bonded and eventually became best friends. My best friend is the one who taught me how to cook Glass Noodles with Dried Cuttlefish, and she in turn learnt this recipe from her Hainanese mother-in-law. I hope you enjoy this timeless and versatile recipe as much as I do!
Note: For Special Diets, please read the notes at the bottom for suggested modifications.
Glass Noodles with Dried Cuttlefish Recipe
A timeless and versatile Hainanese traditional dish that combines savoury seafood with bouncy and flavourful glass noodles
INGREDIENTS FOR GLASS NOODLES WITH DRIED CUTTLEFISH RECIPE (serves 6-7)
- Oil, 1/2 bowl
- Dried Cuttlefish, 2
- Glass Noodles (Tang Hoon), 1/2 packet or about 150 g
- Ku Chye (Chives), 20 cents
- Lean Pork, 200 g
- Hua Tiao Chiew 花雕酒 (also known as Shao Xing Wine 绍兴酒), 4 TBsp
- Small Onion, 1
- Prawns, 200 g
- Black Soya Sauce, 1 tsp
- Garlic (chopped), 2 cloves
- Chicken Stock, 1 bowl
- Sesame Oil, 2 tsp
- Cornflour, 1 tsp
- Salt, 1/4 tsp
- Wooden Fungus, 4
- Shallots, 30
- Red chilli, 5
PREPARATION FOR GLASS NOODLES WITH DRIED CUTTLEFISH RECIPE (35 minutes)
COOKING METHOD FOR GLASS NOODLES WITH DRIED CUTTLEFISH RECIPE (35 mins)
TOP TIPS FOR GLASS NOODLES WITH DRIED CUTTLEFISH RECIPE
- If you are getting the dried cuttlefish for a dry goods provision store, be careful that you don’t confuse dried cuttlefish with dried octopus! If you are unsure, read my recipe for Old Cucumber Soup (老黄瓜汤) Recipe where I explained the difference between the two!
- Soak the cuttlefish with hot water otherwise it will be too hard.
- When frying the shallots, you need to stir it constantly ensuring all the shallots are in the oil. The moment it starts to turn light brown, reduce the heat to low and continue to stir until all turn golden. Quickly turn off the heat and transfer to a metal sieve to drain off the oil. If you are not quick enough, it will get burnt very fast even thought the heat is turn off. Look out for my video on how to fry crispy shallots without getting burnt).
- There are many different types of Tang Hoon in the market. Some are very QQ whereas some are very starchy and tend to stick together. As I explained earlier, I usually buy Tang Hoon made in Thailand. They are usually very springy and will not break easily.
- To save time, you can fry the shallots a day before and put in an air tight container. It can be kept for a couple of weeks.
Suggested Modifications for Special Diets
- Egg-Free: No modifications needed.
- Gluten-Free:Use gluten free Hua Tiao Chiew (or skip it!) Use gluten-free soy sauce (Lee Kum Kee has a gluten-free range)
- Nut-Free: No modifications needed.
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