I had made these glass noodles in a previous post, and they are so addictive I wanted more. This time I added more vegetables. I also had some dried seaweed in the pantry to use up, so I hydrated it briefly in water for this recipe. I love the stuff in miso soup or in a salad from the sushi bar.
- 1/2 white onion
- 1 bunch green onions
- Shallots (optional)
- 4 bundles of glass noodles
- 1 pork tenderloin
- 1 bag of shredded carrots
- House of Tsang Wok Oil
- 2 tablespoons fish sauce
- 2 tablespoons hoisin sauce
- hydrated seaweed or spinach
- Prepare the noodles by adding to boiling water for about 4 minutes, then drain. Return to pan and sprinkle a little of the seasoned wok oil over the noodles. Stir, then cut with scissors.
- Slice the seasoned pork tenderloin into small bite sized shreds. Slice the white onion into thin slices.
- Cut the green onions into 2 inch portions. Peel and thinly slice the shallots.
- Heat a large pan. Add a thin layer of the wok oil. Saute the pork over medium high heat for about 5 minutes, then add about 1/4 cup of water or broth, then turn heat to low and cover.
- After about 5 minutes, or when the pork is cooked, add the carrots, fish sauce, hoisin sauce, seaweed, and noodles. Mix well until heated through. Top with cilantro.