Stir-fried mixed vegetables with glass noodles 雜菜粉絲

I love anything with glass noodles, like the springy texture and that they readily pick up and absorb the flavours. This dish is versatile as you can choose from a wide array of vegetables like cabbage, mushrooms, snap peas, carrots, zucchini to go with the glass noodles, mix and match them to your liking.

You can have it an all vegetarian dish if you like, or add some mince or sliced pork for the meat lovers at home. Cooking is fun as you mix and match ingredients, combine seasonings to achieve a harmonious flavour and taste.

Will update the recipe soon. Good night everyone.

* Updated - recipe *

Ingredients
1 cup cabbage, coarsely shredded
1 small carrot, julienned
2 small packets glass noodles, soaked in water till soft (I prefer Thai brands than Chinese)
200g pork mince
4 cloves garlic, finely chopped
3 dried Chinese mushrooms, soaked in water and retained liquid
Handful of black fungus, soaked in water till soft
Corn starch water (optional)

Seasonings
Salt and pepper to taste
1 tbsp oyster sauce
1 tbsp soy sauce
1 tsp sesame oil

Method
Heat oil in wok and saute garlic till fragrant. Add pork minced and stir fry till brown. Push mince aside, stir fry carrots and cabbages for 5 minutes till wilted. Add sliced mushrooms, black fungus and water used to soak the mushrooms, followed by the seasonings. Mix to combine and cook for another 3 minutes.

Add the glass noodles and toss to blend well. The water will soon dried up as the noodles absorb the flavour. If you like to have a thicker sauce, add some corn starch water.

Dish and serve.