AuthorBiteSized
In a wok over medium-high heat pour cooking oil. Saute the onion and grated ginger until onion has turned translucent.
Pour the chicken broth, stir in the hoisin sauce, soy sauce, and chili-garlic sauce then let it simmer for 3-5 minutes. Add more hoisin sauce or soy sauce and freshly ground black pepper for seasoning, depending on your preference.
Add the bundles of sotanghon, stirring constantly so it can absorb the broth. The noodles are done when the liquid is almost dry and the noodles have expanded and softened. When done transfer noodles to a platter and set them aside.
Heat cooking oil and pan-fry the tofu until all sides are golden brown. Remove from the pan.
Add the garlic and sauté. Add the shrimp and cook until it turns orange. Add the chives and fried tofu.
Season with oyster sauce and sesame oil then mix well until shrimps and tofu are well coated with the sauce. When done serve on top of the glass noodles. Sprinkle with toasted sesame seeds then serve immediately.
Ingredients
Directions
In a wok over medium-high heat pour cooking oil. Saute the onion and grated ginger until onion has turned translucent.
Pour the chicken broth, stir in the hoisin sauce, soy sauce, and chili-garlic sauce then let it simmer for 3-5 minutes. Add more hoisin sauce or soy sauce and freshly ground black pepper for seasoning, depending on your preference.
Add the bundles of sotanghon, stirring constantly so it can absorb the broth. The noodles are done when the liquid is almost dry and the noodles have expanded and softened. When done transfer noodles to a platter and set them aside.
Heat cooking oil and pan-fry the tofu until all sides are golden brown. Remove from the pan.
Add the garlic and sauté. Add the shrimp and cook until it turns orange. Add the chives and fried tofu.
Season with oyster sauce and sesame oil then mix well until shrimps and tofu are well coated with the sauce. When done serve on top of the glass noodles. Sprinkle with toasted sesame seeds then serve immediately.
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