Glass noodle stir-fry with egg (pad woon sen), lockdown version
Pailin's Kitchen · ♥ 12.6K likes · 558.8K views · 17 min video
Read about turkey in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- glass noodles
Soak the glass noodles in water 7 to 10 minutes, until soft and pliable; drain.
- cabbage
- carrots
- onions
- garlic
- white pepper
- canned diced tomatoes
Cut the drained noodles through the middle with scissors so they are shorter; shorter still for children.
- 2 parts oyster sauce
- 1 parts soy sauce
- ½ parts golden mountain sauce
- 1 tbsp sugar
Mix the sauce: two parts oyster sauce, one part soy sauce, half a part golden mountain sauce, and a tablespoon of sugar.
Mixing the sauce
- avocado oil
Put oil and garlic in a non-stick wok before it is hot; when the garlic bubbles the oil is hot.
Add the onions early for soft onions, then the white pepper, to infuse the oil; add more oil if it looks dry.
- ground turkey
When the garlic starts to turn golden, add the ground turkey and cook until almost done.
Add the vegetables and a little of the sauce, and toss for about a minute until hot and slightly wilted.
- water
Add the noodles and the rest of the sauce; rinse the sauce bowl with a little water into the wok.
Toss until the noodles absorb all the liquid; taste, and add a splash of water and keep cooking if they are still stiff.
- eggs
Push the noodles aside, add a little more oil and the eggs, and scramble lightly for a marbled effect.
Eggs last, scrambled lightly
Put the noodles on top of the eggs and cook another 30 seconds, then flip; the eggs go in last so they stay tender.