Thai- Chinese noodle Stir fried : pad mee-suar

                2 weeks ago was the start of Thai-Chinese vegetarian festival call “Kin Jea” (I already talked about this in mung bean stir fried blog) that inspired me to make this menu.  This egg noodle stir fried is very popular in this festival, because it is tasty and fuels you up.  In Thailand we use this special kind of thin long egg noodle called Mee-Suar cooked in boiling water (you can also use angel hair pasta) then stir fried it with vegetables like cabbage, carrot and dried shitake mushroom.  In this case you can use ready to use coleslaw mix that will work too.  If you can’t find dried shitake mushroom you can use any kind of mushroom instead, but the best one is dried Shitake mushroom of course (Why dried not fresh shitake mushroom, because the dried one has more umami taste than the fresh one).  Now let’s get start cooking.

Ingredients

8 oz. thin long egg noodle or angel hair pasta

3 cup thin sliced cabbage and shredded carrot /or ready to use coleslaw

1 celery stock sliced thin

4-5 dried shitake mushrooms

3 tbsp. vegetable oil

3 tbsp. light soy sauce

1 tbsp. pepper

Cooking instructions

1.       Add noodle into boiling water and cook for about 3 minutes for egg noodles or follow directions to cook for angel hair pasta then drained and set aside.

2.       Rehydrate dried shitake mushroom by soaking them in warm water for about 4-5 minutes or until it becomes soft then cut it into strips.

3.       Preheat the large pan or wok in high heat add oil, when the oil is hot add shitake mushrooms and stir it about 30 seconds then add vegetables and stir it about 1 minute then add cooked egg noodle, soy sauce and pepper.  Keep stirring about 3-5 minutes, then turn the heat off.

4.       Serve as a main dish or as a side dish.

Pad Woon Sen : stir fried mung bean noodle

In Thai we call it Pad-Woon-Sen.  This dish you can find in a lot of Thai restaurants.  This is another favorite dish of American people, because it’s not spicy and tastes good. My hubby and a lot of Americans I know love this dish.  This is a low-cab dish because Woon-Sen or mung bean noodle is made from mung bean that has protein in it not carbohydrate like normal noodle or pasta.  Mung bean noodle some people call clear noodle or glass noodle because the noodle itself is clear just like glass.  It has no taste by itself, but absorbs sauce very good.  You can find it in an Asian grocery.  Usually this dish you can add anything in it, meat or vegetable depending on what you like.

Ingredients

½ cup meat (if vegetarian use mushrooms: in the picture I use pork and shrimp)

3 hand full mung bean noodle           

2 eggs

1 stock green onion cut into 1 inch

3-4 tbsp. light soy sauce

1-2 tsp. sugar

½ cup thin slice cabbage

1/4 cup  celery

1 tsp. White pepper (optional)

1 tbsp. oil

1 tp. Mince garlic

1-2 tbsp. water

Cooking instructions

1.      Soak mung bean noodle with warm water about 5 minutes.

2.      Add 2 tbsp light soy sauce and 1 tsp. sugar in meat and marinate about 5-10 minutes.

3.      In a large pan turn the heat on medium high heat add oil and wait until oil is hot.

4.       Add garlic cook until golden brown add meat stir until meat cooked.

5.      Add egg stir it just like you make scrambled eggs when egg cooked add cabbage stir  about a couple of times

6.      Add soak mung bean noodle stir till it mixed together add light soy sauce , sugar, water (if need) keep stirring until it is mixed well

7.      At the end add green onion and celery, then turn the heat off

8.      Pour it in the serving and sprinkle it with white pepper and cilantro.

Try this dish you will love it!!!