A classic Lunar New Year dish celebrating longevity and prosperity through its symbolism of long noodles. Delicate glass noodles are stir-fried with dried shrimp, shiitake mushrooms, and fresh vegetables in a quick, aromatic preparation.
Glass noodles (mung bean vermicelli)Also called cellophane noodles; use 100% mung bean variety for best stir-fry results~100 gest.
Dried shrimp~2 tbspest.
Dried shiitake mushrooms2 oz
Carrot2 oz
Napa cabbage3 oz
Celery2–3 ribs2
Onion2 oz
Green onions2 oz
Garlic3 cloves
Neutral oilCorn, vegetable, or peanut oil recommended for high heat
1 tbsp
Dried shrimp soaking liquid2 tbsp
Salt½ tsp
Sugar1 tsp
Light soy sauce1 tbsp
Oyster sauce1 tbsp
Dark soy sauce1 tsp
Sesame oil1 tsp
Steps
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1
Place the glass noodles in a bowl and cover with warm water. Soak for a few minutes until softened.
2
Rinse the dried shrimp and soak in warm water for a few minutes until soft. Reserve the soaking liquid for cooking.
3
Rinse the dried shiitake mushrooms to remove dust, then soak in warm water until soft.
4
Peel and julienne the carrot by first slicing thin planks, then stacking and cutting them into matchstick-like strips.
5
Cut 4 leaves of napa cabbage at the root, rinse, and cut into thin strips.
6
Cut celery into segments, then slice into thin strips along the grain.
7
Slice the onion thinly.
8
Cut green onions into 2-inch pieces.
9
Smash and mince the garlic cloves.
10
Drain and squeeze the excess water from the mushrooms and shrimp. Slice the mushrooms; leave the shrimp whole.
11
Drain the glass noodles well and cut them shorter with kitchen shears for easier handling.
12
Heat the wok on high until very hot, then add the oil. Once hot, reduce heat to low.
13
Add the garlic and stir-fry for 20 seconds to release its fragrance.
14
Add the dried shrimp and mushrooms, stir-frying over low heat for about 2 minutes until fragrant.
15
Add the white parts of the green onions and napa cabbage, then turn heat to high and stir-fry for 2–3 minutes.
16
Add the celery and stir-fry on high heat for 1 minute.
17
Add the carrot and stir-fry for another minute.
18
Pour in 2–3 tablespoons of the reserved shrimp soaking liquid and reduce heat to low.
19
Season with salt, sugar, light soy sauce, and oyster sauce. Mix well to distribute evenly.
20
Add the dark soy sauce so the noodles take on a beautiful color.
21
Add the glass noodles and turn heat to high. Use chopsticks to mix the noodles with the liquid pooled in the center, ensuring even seasoning and color.
22
Add the sliced onion and green parts of the green onions. Mix well and reduce heat to low to prevent sticking.
PrimedTableBETA
