Vietnamese Stir-Fried Glass Noodles (Miến Xào)

Ingredients

• 200 g glass noodles
• 200 g shrimp, peeled and deveined
• 150 g pork shoulder, thinly sliced
• 100 g shiitake mushroom, sliced
• 1 carrot, julienned
• 3 garlic, minced
• 4 spring onion, chopped
• 2 tbsp fish sauce
• 1 tbsp soy sauce
• 1 tsp white sugar
• 2 tbsp vegetable oil
• black pepper to taste
• 1 tbsp fresh cilantro, to garnish

Method

1. 1.

   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.

2. 2.

   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.

3. 3.

   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.

4. 4.

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

5. 5.

   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.

6. 6.

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