Teochew Style Fried Glass Noodles (潮州炒冬粉)

潮州炒冬粉 (Teochew Style Fried Glass Noodles) is a classic dish from Chaoshan (Teochew) Cuisine, known for its light and fresh flavors. This dish is a popular choice for family gatherings and special occasions.

Teochew Style Fried Glass Noodles (潮州炒冬粉)

Ingredients

  • 200g glass noodles
  • 100g shrimp, peeled and deveined
  • 100g pork belly, thinly sliced
  • 1 cup bean sprouts
  • 2 eggs, beaten
  • 3 cloves garlic, minced
  • 2 tablespoons soy sauce
  • 1 tablespoon oyster sauce
  • 1 tablespoon fish sauce
  • 1 tablespoon sugar
  • 1/2 teaspoon white pepper
  • 2 tablespoons vegetable oil
  • Chopped green onions for garnish

Instructions

  1. Soak the glass noodles in hot water for 10 minutes, then drain and set aside.
  2. Heat 1 tablespoon of oil in a wok over medium-high heat. Add the shrimp and pork belly, and stir-fry until cooked. Remove from the wok and set aside.
  3. Heat the remaining oil in the wok. Add the minced garlic and stir-fry until fragrant.
  4. Push the garlic to one side of the wok and pour the beaten eggs into the empty space. Scramble the eggs until cooked, then mix with the garlic.
  5. Add the soaked glass noodles to the wok, followed by the soy sauce, oyster sauce, fish sauce, sugar, and white pepper. Stir-fry for 2-3 minutes.
  6. Return the cooked shrimp and pork belly to the wok. Add the bean sprouts and stir-fry for another 2 minutes.
  7. Garnish with chopped green onions before serving.

Cooking & Preparation

Preparation time:
15 minutes
Cooking time:
10 minutes
Total time:
25 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
250 per serving
Carbohydrates
35g
Protein
8g
Fat
9g

Supplies

Wok Cutting board Knife Bowl Measuring spoons Measuring cup

Tools

Stove Spatula Tongs

Serving suggestions

Serve the Teochew Style Fried Glass Noodles with a side of pickled vegetables and a hot cup of tea.

Tips & tricks

For a vegetarian version, omit the shrimp and pork belly, and add more vegetables such as mushrooms and bell peppers.

Cost

$15