DANDAN STYLE GLASS NOODLES
SARSAYA® OYSTER SAUCE
Recipe Finder
Ingredients
Glass Noodles
1 Tbsp. (15ml) Vegetable oil
1/4 cup (60g) Garlic, chopped
1 cup (250g) Sotanghon noodles, soaked, drained
Dandan Sauce
1 Tbsp. (15ml) Vegetable oil
1 cup (200g) Onions, sliced
2 Tbsps. (30g) Garlic, minced
1/2 cup (125g) Pork, ground
1/4 cup (60g) Carrots, cut into small cubes
2 cups (500g) Shiitake mushrooms, fresh, coarsely chopped
3 Tbsps. (45ml) Tomato paste
1 1/4 cups (300ml) Water
1 1/2 Tbsps. (20g) Sugar, brown
2 packs (60ml) SARSAYA Oyster Sauce
1/4 tsp. (3g) Chili flakes, dried
3/4 cup (100g) Leeks, thinly sliced
1/2 cup (125g) Tofu, cut into small cubes
1 Tbsp. (15ml) Sesame oil
1 cup (200g) Cucumber, unpeeled, seeded, thinly sliced
NUTRITION INFORMATION
Nutrition Facts | |
---|---|
Calories per serving (kcal) | 329 |
Carbohydrates (g) | 47 |
Proteins (g) | 7 |
Fat (g) | 13 |
Dietary Fiber (g) | 1 |
Calcium (mg) | 74 |
Iron (mg) | 3 |
Sodium (mg) | 657 |
Good to Know Nutrition Facts!
Glass noodles are a good substitiute for rice (1 cup of cooked noodles = 1/2 cup of rice).
Preparation time: 25 minutes
Cooking time: 10 minutes
Procedure
- SAUTÉ. In a pan, heat oil, sauté garlic until fragrant then add noodles, mix well. Remove from the pan then set aside.
- SAUTÉ. On the same pan, add and heat oil, sauté onion and garlic until translucent. Add ground pork, carrots, and shitake mushroom. Cook until tender.
- SIMMER. Add tomato paste, water and let it simmer until sauce thickens.
- SEASON. Add sugar, salt, SARSAYA® Oyster Sauce, and dried chili flakes. Mix well. then add leeks, tofu, and sesame oil. Cook for another few minutes.
- SERVE. Transfer to a serving plate. assemble the cooked noodles, top with sauce then garnish with sliced cucumber. Serve and enjoy.
Makes 7 servings
Serving size: 1 1/2 cups (148g Noodles, 106g Sauce)
Cooking Tips
If you want a spicy profile, you can adjust the quantity of chili flakes or you may add hot sauce.