Recipe sort of. Sorry guys! I did such a good job of taking pictures of the ingredients but totally forgot to take pictures of the finished product. To me that’s not a full recipe but I’ll have to make do and let you use your imagination.
Sliced lup cheong ready to be cooked…
Bean Thread Vermicelli – rehydrated in hot water and drained
Glass Noodles with Lup Cheong and Chives
1 package of Bean Thread Vermicelli (here is the one I buy – click here), rehydrated according to package directions. After I rehydrate the noodles, I get a pair of kitchen scissors and roughly cut through the noodles. If you don’t do this, the noodles will be LONG
1 bulb of garlic, minced
1 bunch of garlic chives, sliced into 1 inch strips
3-4 lup cheong, sliced diagonally (prettier this way)
1 won bok, cut up bite sized
2 T of corn/canola/vegetable oil
4-5 T of oyster sauce
Hot Sauce to taste (optional of course and added when you eat!)
Heat up a wok/big skillet on high with the oil. Add the garlic and stir fry until fragrant. Add the lup cheong and stir fry for about 2 minutes. Add the garlic chives and continue to stir fry until the garlic chives start to wilt (about 1 minute or 2). Add the wonbok and continue to stirfry for about 1 minute. Lower the heat to medium and cook until the won bok is tender but still firm (sorry if that’s confusing – it’s really to your liking). Add the bean thread noodles and stir to combine, keep it on the heat until everything is heated through. Serve and eat! This keeps pretty well for leftovers too. Enjoy!