Glass noodles are a great alternative to other starches that often have a starchy base, making this kind great with the perfect texture to go well in a soup. Add a tablespoon of Lee Kum Kee Chiu Chow Chilli Oil if you like an extra kick. This is a classic Sichuan dish you must try, it is also easy to prepare, take a look at the recipe below.
Sear the spring onions and sliced ginger in a saucepan for 30 seconds to a minute on medium heat until ginger starts to crisp. Then add chillies, along with tomato garlic sauce, oyster sauce, and the soaked shiitake mushrooms and stir well.
Now pour chicken stock into the pan and bring to a boil and simmer for at least 30 minutes
Place noodles into the soup and boil for 2 minutes, then serve in a bowl. Arrange the sliced raw vegetables, bean sprouts mushrooms, edamame beans and coriander over the noodles. Pour the soup over the top of the vegetables and top with a halved soy egg, seaweed & pickled ginger.
1 Tbsp of Lee Kum Kee Chiu Chow Chilli Oil for a spicy kick
PREP TIME: 30 MINS | COOK TIME: 30 MINS
