Bean Thread Noodles or Mung Bean Vermicelli (also known as glass noodles or cellophane noodles) are not made from a grain flour but from ground mung beans.When dry these noodles are translucent, very thin and wiry like nylon fishing line, and difficult to handle. But when pre-soaked they become soft, slippery, and easier to cut.Made from green mung beans, glass noodles are a good source of selenium and iron, especially for vegetarians. Bean thread noodles should be considered for inclusion in a gluten-free diet.
1/2 pack of Green Bean Thread Noodles,soak in hot water for 10-15 minutes before remove water after it's soft
1 pack fish ball,cut half
1 pound petit kai lan,remove the bottom 1/2 inch and washed (Chinese Broccoli)
*↕300 gm minced chicken meat↕*
1 tsp garlic powder
1 tbsp oyster sauce
2 tbsp corn flour
↕1 tbsp soy sauce↕
*mix all this ingredients together*
2 liters water or extra
2 anchovies cubes or 2 handful of fresh anchovies
salt to taste
1 tbsp ground white pepper powder
1-2 pieces candy sugar
cut red pepper
1:Prepare a medium stock pot with water at high heat.Drop in fresh anchovies or anchovies cubes.If you used fresh anchovies,let it boil longer maybe 30 minutes before discard the anchovies.
2:When the water bubbly boil drop in chicken mixture.Use small spoon to scoop the chicken mixture in ball shape before drop in the soup.Let's boil for 5-8 minutes.
3:Add in cut fish ball and petit kai lan (Chinese broccoli) into the soup.Check the seasoning.
4:Drop in the pre-soaked bean thread noodles into the bubbly soup for 5 minutes.Scoop the noodles into individual bowl.Top with fried shallot.Serve hot or warm with cut red pepper.