Tuesday, January 16, 2007

Turkey Cellophane noodles or Tukey Tung Hoon 火鸡綠豆麵

Cellophane noodles or tung hoon is one of my favorite noodles. It is made from mung bean starch and absorbs the flavors of the sauce nicely. Made this simple dish for lunch and served it with grilled salmon and rice pilaf. Today, I used asparagus for this dish.

In a hot pan, add a Tbs vegetable oil and saute onions and garlic till fragrant. Add ground turkey breasts and seasonings and saute till cook and no longer pink. Add veggies (shredded cabbage, shredded carrots, and/or tofu) of choice and cook 5 mins. Add a mixture of cornstarch, soy sauce, oyster sauce, sesame oil and chicken broth to it. Stir till mixed. Add tung hoon and stir. Cover and continue stirring for 10 mins or until cellphane noodles are cooked. Serve immediately.
CD Kitchen also has a good recipe for cellophane noodles salad that I had tried in the past and the recipe is as follows:
8 oz cellophane noodles
1/2 lb cooked, peeled and deveined shrimp
green onions, julienned
carrots and cucumber for garnish
Chopped cilantro for garnish
6 teaspoons soy sauce
6 teaspoons rice vinegar
2 teaspoons oyster sauce
6 teaspoons chili garlic sauce
3 teaspoons sesame oil
2 teaspoons sugar
Soak bean threads in warm water until soft, about 15 minutes. Cut into four-inch lengths. Cook in a medium pot of boiling water for one minute. Drain, cool and pat dry. Combine the dressing ingredients and toss with the noodles to coat thoroughly. Mound noodles on individual plates or a serving platter. Garnish with shrimp; julienned green onions, carrots and cucumber; bean sprouts and chopped cilantro.


A Mature Student said...

Wow, this looks good. I have not fried tang hoon for such a long time.

East Meets West Kitchen said...

dr ve thru,
Thanks, this is an easy recipe too! :)

Anonymous said...

Yummy! -san.y