Quick, weeknight gluten free recipe for phing/glass noodles stir fry.
The other day A and I spent a good part of the morning peeling garlic to make homemade ginger-garlic paste. I do not know why the skin was so tightly stuck to the garlic that it took us a while to peel all the garlic cloves. Next time I am going to try the shaking in a utensil trick that I have seen before more seriously- I tried doing it but since I wasn’t having too much luck (or maybe I wasn’t doing it correctly) I gave up. Also, I do feel the garlic peel this time was actually quite sticky- and now while typing this I probably know the reason why. These days thanks to Covid-19 we are washing all the produce we get from the market, including garlic. I mean we used to wash all our veggies before we used it in a particular recipe but now we wash them before even getting them inside the house. I make sure everything is dried completely before storing it but maybe the soaking had something to do with the garlic peels beings super clingy this time. Go figure.
Since we are talking about the cleaning process- anyone else dreading grocery days? Its a task- I feel I need the better part of the day to just wash/sanitize everything, then finding utensils to keep them so that they can dry and then finally storing them. Since we limit grocery shopping to once in 8-10 days, organizing everything while optimizing space also takes time. And while I hate the organizing days, I honestly love all the planning that is happening. I plan all the meals- make an excel sheet of the menu items, then figure what all we have in our pantry and what all needs to be bought based on those meals. I also note what all I want to reshoot, or do a blog post on. I have always been a planner. Its a different story that sometimes I don’t do anything about those plans, but I love making those tables and having a planner to put sticky notes on. Since I don’t want to spoil my styling kit planner diary, I have taken to excel to do all the planning. Part of last week’s menu excel sheet was this glass noodle stir fry recipe.
Today Anubhav makes a debut on the blog with a page dedicated to his own recipe. He makes these phing/glass noodles stir fry and since we had a packet in our pantry stocked before the lockdown he decided he will cook his glass noodle stir fry for us.
Generally, A makes it with chicken but since we were out of non vegetarian food in the refrigerator (that situation has changed now), he made his glass noodles stir fry with eggs and mushrooms. Traditionally he uses dried black mushrooms, but our INA delivery guy sent us another dried mushrooms variety which also worked pretty well. You can leave the dried mushrooms in case you don’t have them on hand. You can also use whatever veggies you have on hand.
I have used glass noodles here since I had those in my pantry. Glass or cellophane noodles (or Phing as Anubhav calls it) are noodles made from mung bean, potato, sweet potato, or tapioca starch. You could also make this with regular noodles or rice vermicelli, but glass noodles has its own charm, and honestly if you replace that this will not be the same recipe. In case you can’t make this recipe because you don’t have glass noodles in your pantry, do save it for later when you can. Its a fairly easy quick weeknight dinner and I would love for you to try it. Since the noodles are gluten free, this glass noodles stir fry is also a great gluten free meal.
You can make the recipe vegan by not adding egg. And in case you want a non vegan option, as mentioned earlier, A generally makes it with chicken so in case you do have chicken in your refrigerator, cut the chicken in strips and marinate in salt, pepper and soy for 10-15 minutes. Then cook the chicken in a little oil. And add it when you add the egg.
Hope you get to try this recipe. In case you cant now, do pin it for later. Would love to see your creations so feel free to tag me on instagram, facebook or leave a comment here.
P.S: Another glass noodles recipe that you can try from the blog is this thai glass noodle salad.
