Shrimp and Tofu with Glass Noodles

Glass Noodles

1 tbsp cooking oil

1 white onionchopped

1 thumb-sized gingerpeeled and grated

2 cups chicken broth

3 tbsp Hoisin sauce

1 ½ tbsp soy sauce

1 tbsp chili-garlic sauce

4 bundles sotanghon

Stir-fried shrimp and tofu

1 tbsp cooking oil

1 cup cubed tofupan-fried

2 cloves garlicchopped

8-10 shrimpsshelled and deveined

¼ bundle chivesroots trimmed and cut into 1 1/2-inch strip

2 tbsp oyster sauce

1 tbsp sesame oil

1 tbsp toasted sesame seeds

Sauté aromatics

In a wok over medium-high heat pour cooking oil. Saute the onion and grated ginger until onion has turned translucent.

Add flavorings

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.

Cook glass noodles

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.

Start with toppings

Heat cooking oil and pan-fry the tofu until all sides are golden brown. Remove from the pan.

Cook the shrimp

Add the garlic and sauté. Add the shrimp and cook until it turns orange. Add the chives and fried tofu.

Add seasonings

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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Shrimp and Tofu with Glass Noodles