Zucchini with Glass Noodles
This zucchini recipe is our take on a common homestyle Cantonese dish with glass noodles, which you'll often see with dried shrimp. Our version uses ground pork or chicken, though you can add dried shrimp if desired!
- Prep time
- 25 min
- Cook time
- 10 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 4 ounces ground pork ((or ground chicken))
- 2 teaspoons water
- 1 teaspoon Shaoxing wine
- 1/2 teaspoon cornstarch
- 3.5 ounces dried mung bean vermicelli ((glass noodles))
- 2 cups chicken stock
- 1 tablespoon oyster sauce
- 2 teaspoons light soy sauce
- 1/2 teaspoon sugar
- 1/4 teaspoon dark soy sauce
- 1 tablespoon oil ((any neutral oil))
- 1 tablespoon ginger ((finely minced))
- 2 scallions ((chopped; white and green parts separated))
- 2 cloves garlic ((minced))
- 1 tablespoon Shaoxing wine
- 1 pound zucchini ((about 2 to 3 small to medium zucchini; cut in half lengthwise, then sliced on an angle into thin strips))
Instructions
- 1
In a medium bowl, combine the ground pork, water, Shaoxing wine, and cornstarch. Set aside.
- 2
Soak the dried noodles in a bowl of water for 10 minutes. Drain and set aside. In a large liquid measuring cup or bowl, combine the chicken stock, oyster sauce, light soy sauce, sugar, and dark soy sauce. Set aside.
- 3
In a wok over medium heat, add the oil, ginger, and the white parts of the scallions. Cook for about 1 minute.
- 4
Increase the heat to high, and add the ground meat and the garlic. Let that cook for another minute, until the meat turns opaque. Then add the Shaoxing wine.
- 5
Stir in the zucchini for 30 seconds, then add the stock mixture you made earlier. Bring to a simmer, then stir in the glass noodles. Simmer uncovered for about 3 minutes, stirring occasionally, until the liquid has reduced by half and the zucchini is tender.
- 6
Stir in the green parts of the scallions and serve immediately, or serve garnished with raw scallions—whichever you prefer.