Tag Archives: cellophane noodles

Mixed Curry

Yes, I’ve still been cooking, even if I haven’t been posting about it. But November is National Thai Homecooking Foodblogging Month, so I couldn’t let that pass without posting at least a few of the recipes I’ve tried. Therefore, the ingredients!

  • Oil
  • Pork, 1/2 pound, cubed
  • Chicken, 1/2 pound, cubed
  • Tomato, 2, cut as you like
  • Bamboo shoots, 1 can
  • Straw mushrooms, 1 can
  • Green beans, in 1-inch lengths, about a cup or two
  • Thai eggplant, quartered, about a cup or two
  • Garlic, 5 cloves, minced
  • Red curry paste, 4 tablespoons
  • Yellow bean sauce, 2 tablespoons
  • Pickled mustard greens, sliced, about 1 cup
  • Curry powder, 2 teaspoons
  • Turmeric, 1 teaspoon
  • Brown sugar, 6 tablespoons
  • Fish sauce, 1/2 cup
  • Cellophane noodles, about half a package

The ingredients


Pickled mustard

This recipe calls for a few unusual ingredients – the most unusual of which is pickled mustard greens. Or maybe not so original – they were easily found at an Asian market, once I knew what to look for. They are what they sound like – the greens of a mustard plant, pickled.



You may want to spend some time preparing your ingredients, to start with. Cube the pork and the chicken, for example.



And cut up your veggies.


Bathing noodles

Oh, and the noodles – you’ll want to soak them for about 15 minutes in hot water.


Frying meat.

The first step is what you might guess – cook the meat in the oil until it’s pretty close to done.


Adding the garlic.

Then add the minced garlic.


Adding more stuff.

Then the curry paste and yellow bean sauce.


…And still more stuff (will it never end?!)

And then still more stuff – the noodles; curry powder and turmeric; fish sauce and sugar.


Almost ready…

Oh, and the veggies, too.



Lastly, once stuff has cooked down and softened to your satisfaction, the pickled mustard. Then enjoy!

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Glass Noodles With Pork

This dish turned out okay – nice, tasty, but nothing particularly special. The ingredients were:

  • Ground pork, 1 lb
  • Cellophane noodles, 4 oz
  • Cabbage, sliced, 1-2 cups
  • Scallions, chopped into 1-inch lengths, 1-2 cups
  • Eggs, 4
  • Garlic, 6 cloves
  • Fish sauce, 6 tablespoons
  • Sugar, 4 tablespoons
  • Maggi seasoning, 2 tablespoons
  • Oil

The ingredients.

The first step is simple: soak the noodles in warm water for about 10 minutes.


Warm water and noodles.

After a while, you’ll see that they’ve grown, as if by magic!


Just the noodles.

Next, fry the pork in the oil. Then add the eggs and garlic.


Frying, frying.

Once that’s more-or-less cooked, add in everything else.


The onions and cabbage, prepared in advance.


The finished product.

And voila! Enjoy.

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