Refreshing glass noodle with calamansi juice

 

Who else loves glass noodles? This refreshing glass noodle with prawns, ground meat and fresh herbs, all mixed together with a zesty dressing.

These flavorful glass noodles are quick to prepare, simple to prepare, and full of texture and taste. It combines neutral-tasting fresh coriander leaves with a spicy, acidic, and sweet sauce that soaks into everything to give everything a flavour punch. Prawns and ground pork are blended with my noodles. My ground pork has more fat than regular ground pork, you can choose the lean meat. You may use squid, muscle, and scallops. You can adapt anyway you like with your favorite protein. Just leave the meat out of the recipe if you prefer to follow a vegan diet. It still has the same rich, wonderful, and fresh flavour.

Some of the people confuse the glass noodles with rice vermicelli because they look similar in the package. Rice vermicelli is made from rice flour while glass noodles are made of mung bean starch. In other words, they are fat-free, and it is great for people who want to lose weight. The noodles easily absorb liquid, so you only require a small quantity to completely fill a bowl.

For this recipe, all you need is a saucepan or  wok with water to boil the ground pork, prawns, and glass noodles separately. Then, just tossed everything into a bowl; how simple was that?

INGREDIENTS 

40g dry glass noodles 

1 tbsp dried shrimp

100g groud pork

12 medium shrimp

3 cloves garlic

2 stems or more fresh cilantro with stem and leaves separated

2-3 bird eye chilies to taste

1 tbsp finely chopped palm sugar

2 ½ tbsp of light soy sauce

2 tbsp fresh calamansi juice

5-6 cherry tomatoes, cut into half

½ of medium size red onion, julienned

 

40g dry glass noodles

1 tbsp dried shrimp

100g groud pork

6 medium shrimp

3 cloves garlic

2 stems or more fresh cilantro with stem and leaves separated

2-3 bird eye chilies to taste

1 tbsp finely chopped palm sugar

2 ½ tbsp of light soy sauce

2 tbsp fresh calamansi juice

5-6 cherry tomatoes, cut into half

½ of medium size red onion, julienned

 

METHOD

 

1. Soak the dried shrimp and glass noodles in water that is at room temperature until they are soft. Drain and cut the noodles to shorten lengths. Use a mortar and pestle to break down the softened dry shrimp into smaller pieces.

2. Add the chopped onion, dried shrimps, and cherry tomatoes to a sizable mixing bowl.

3. Cut the cilantro stems into small pieces and combine with the garlic and chiles in a mortar and pestle. Pound the ingredients into a mixture. Add in the palm sugar and pound until it dissolves. Add in the light soy sauce and calamansi  juice, stir until everything is well combined.

4. In a saucepan or a wok with water to boil, cook the glass noodles for about 2 minutes, remove it and drain the excess liquid.

5. Add the prawns into the remaining water and cook them until done, place into the mixing bowl.

6. Reduce the remaining liquid to just enough to cook the ground pork, stir until it is fully cooked and remove it from the liquid and place it into the mixing bowl together with 1 tbsp of pork cooking liquid.

7. Add noodles into the mixing bowl and the dressing on step (3), quickly toss everything to combine. If you think the mixture is too dry, you may add some extra pork cooking liquid.  Serve immediately.