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Time needed: 1 hour.
Makes: 4 servings
4 – 6 pieces roasted seaweed sheets
Oil, for frying
2 cups sotanghon noodles, rehydrated
2 tablespoons vegetable oil
1 tablespoon garlic, minced
1 piece small white onion, sliced thinly
½ cup celery, sliced into thin matchsticks
1/3 cup carrots, sliced into thin matchsticks
¼ kilo chicken strips
1/3 cup green beans, sliced into thin diagonals
½ cup cabbage, finely shredded
2 tablespoons soy sauce
1 tablespoon fish sauce
Salt, to taste
Ground black pepper, to taste
1 piece egg
½ teaspoon salt
2 tablespoons potato starch/ cornstarch
2 tablespoons flour
½ teaspoon baking soda
3 tablespoons water
In a pan over medium heat, saute the garlic, onion, celery, carrots, and chicken strips for a few minutes. Season with salt and pepper.
Mix in green beans, cabbage, and sotanghon noodles. Season with soy sauce, fish sauce. Taste and adjust with salt and pepper as needed. Toss until the noodles are evenly seasoned but still dry. Remove from heat and let cool. Cut the noodles a bit.
In a bowl, mix all the batter ingredients together to make a thick batter.
Take a sheet of seaweed and place it on top of a sushi mat. Spread an even, flat layer of noodles over the seaweed sheet, leaving about ½ inch margin free. Roll up the seaweed tightly and seal. Slice in half. Repeat for remaining noodles and seaweed sheets.
Heat up the oil over medium-high heat while dipping and coating the seaweed noodle rolls in the batter.
Fry a few pieces at a time for only about a minute, to get a crisp and light-colored coating to seal the noodles. Return coated rolls to the oil to fry until golden in color and crispier texture.