Vietnamese Stir-Fried Glass Noodles (Miến Xào)

Method

1. 1
   • glass noodles 200 g

   Soak the glass noodles — Soak the glass noodles in warm water for 10 minutes until pliable, then drain and cut into shorter lengths with scissors.

   ⏱10 min
2. 2
   • garlic 3
   • vegetable oil 2 tbsp

   Sauté the garlic — Heat the vegetable oil in a wok or large pan over medium-high heat and sauté the garlic until fragrant, about 30 seconds.

   ⏱30 sec
3. 3
   • shrimp 200 g
   • pork shoulder 150 g
   • shiitake mushroom 100 g

   Cook pork, shrimp, and mushroom — Add the pork shoulder and stir-fry until it starts to brown, about 3 minutes, then add the shrimp and shiitake mushroom and cook for another 3 minutes.

   ⏱6 min
4. 4
   • carrot 1
   • fish sauce 2 tbsp
   • soy sauce 1 tbsp
   • white sugar 1 tsp

   Add carrot and seasonings — Add the carrot, fish sauce, soy sauce and sugar, and stir-fry for 2 minutes until the carrot softens slightly.

   ⏱2 min
5. 5
   • glass noodles 200 g

   Toss in the noodles — Push the mixture to one side, add the drained glass noodles with a splash of water, and toss everything together for 3-4 minutes until the noodles turn translucent and absorb the sauce.

   ⏱4 min
6. 6
   • spring onion 4
   • black pepper to taste
   • fresh cilantro 1 tbsp

   Finish and serve the noodles — Stir in the spring onion, season with black pepper, and garnish with fresh cilantro before serving hot.