I grew up eating cellophane noodles aka fun-c in Cantonese (translates to noodle threads). It’s a must for hot pot! They’re awesome in soups but I really love stir frying them with shacha sauce (Chinese barbecue sauce).
This recipe is super easy and quick. I prefer using the brand of noodles in the pink plastic wrap because they come individually bundled. All you need to do to prepare the noodles is soak them in water for 10 minutes. After 10 minutes, drain, and pull the noodles apart. If not, they will clump together when you stir fry them, happened to me few times.
Things you’ll need:
Cellophane noodles (The package comes in 8 separate bundles of noodles each tied with a string. 1 bundle is perfect for 1 person)
1 package of beef balls (Or squid or fish or cuttlefish or slices of chicken or slices of beef or pork belly…you get the idea)
Vegetables (Basically whatever green stuff you feel like eating)
1 tablespoon shacha sauce (I got mine at my local Chinese supermarket)
1 tablespoon soy sauce
1 clove of garlic, sliced
Cooking wine (Or mirin)
Salt + pepper
Put the cellophane noodles in a bowl and top it off with water. Let it soak for 10mins then drain then pull it apart and set it aside.
While the noodles are soaking, prepare your beef balls (I sliced them in half) and vegetables (rinse and chop).
In a hot pan on medium heat, drizzle about 1 tablespoon of sesame oil and toss in the garlic. Cook for about 30 secs or until you can smell the garlic.
Toss in the beef balls. The beef balls are already cooked when you buy them at the store, you’re just heating them back up. Cook for a minute or two then add your vegetables. I used yu choi because that’s what I had in the fridge. Napa cabbage is great too! Cook for 2 mins or until the stems are tender.
Add the cooking wine, about 2 tablespoons. Mix mix mix.
Add in the noodles, stir stir stir.
Add soy sauce and shacha sauce. Stir to mix everything and cook for another minute or so.
Season to taste with salt and pepper.