Fried Cellophane Noodles

Soun Goreng

4 whole cellophane noodles
2 carrots, peeled and cut matchsticks
10 sticks green beans, cut diagonally
1 cup chicken or shrimps, cut into small pieces
salt and pepper
1 garlic, bruised and chopped
1 medium onion, thinly sliced
2 stalks green onions, thinly sliced, reserve some for garnish later
4 TB soy sauce
4 TB oil

In warm water, soak the noodles until soft and drain them. Pull the noodles up, using a scissors cut up the noodles about 3 inches. Heat the oil in the wok. Fry the onion followed by the garlic and fry until fragrant. (At this stage if using chicken, add the chicken now and sprinkle with salt and pepper) Skip the chicken part and add the vegetables, sprinkle with salt and pepper. Cook until the vegetables are half done. If using shrimp, add the shrimps at this stage. Add the noodles and drizzle with soy sauce, stir the noodles using 2 spatulas until all mixture combined. Adjust the taste, place the noodle into the prepared dish and garnish with reserved green onion.

Chef's Note: Using 2 spatulas to stir the noodles help you to prevent the noodles from breaking. Take the noodles from the bottom, bring it to the middle, shake the noodles and repeat the same movement until all mixture combined.