So-called “glass noodles,” also known as “tanghoon” or “soun” in Malaysia, are special transparent noodles made from mung bean starch, potato starch, sweet potato or tapioca, and water. Mainly found in Southeast Asia and East Asia, they are usually sold dried. They can be soaked to soften and then used in the preparation of soups, stir-fry dishes or spring rolls. They are called glass noodles because they take on a transparent glass-like appearance after cooking.
Ingredients for 4 portions
- Glass noodles or mung bean noodles 460 g
- Pre-cooked crab meat 180 g
- Eggs, lightly beaten 4 or 240 g
- Chives, cut into 2-inch segments 40 g
- Fresh garlic, finely chopped 16 g
- Yellow onions, thinly sliced 200 g
- Fresh whole shiitake mushrooms, sliced 200 g
- Carrots, julienned or sliced 200 g
- Soybean sprouts 200 g
- Cabbage, shredded 100 g
- Sunflower oil 60 g
- Oyster sauce 20 g
- Fish sauce 20 g
- Sugar 10 g
- Sesame oil 5 g
- Ground white pepper 5 g
- Halls q.b.
Preparation
Soak mung bean noodles in warm water for about 20 minutes, until softened. Drain them in a colander and set aside.
Heat sunflower oil in a wok or large nonstick skillet. Keep a tablespoon of oil aside to use later. When the oil begins to sizzle, add the garlic and onions and sauté them, allowing all their fragrance to be released.
Add the mushrooms, carrots, and cabbage. Brown the vegetables until slightly wilted.
Pour the mung bean noodles into the wok, followed by the oyster sauce, fish sauce, sesame oil, sugar and ground white pepper.
Continue stirring to mix all ingredients together. Add the soybean sprouts and quickly saute them.
Gather the noodles on one side of the pan and pour the remaining tablespoon of oil into the wok. Add the beaten eggs and let them cook for about 10 seconds before covering them with the glass noodles.
Cook the whole thing for a few more seconds before turning the noodles over. Gently break up the eggs and mix them well with the noodles.
Add the chives and crabmeat to the noodles and stir to mix all the ingredients together.
To limit our impact on the environment, we advise you to remain within 1 kg CO2-equivalent per meal, including all the courses you eat. Bear in mind that plant-based dishes are more likely to have a low environmental impact.
Even though some of our suggestions exceed the recommended 1 kg CO2-equivalent per meal, that doesn't mean you should never make them; it's the overall balance that counts. Regularly eating a healthy and eco-friendly diet in the long term offsets even the dishes with the most impact, as long as you don't make them too often.