1. Taipeiyen
Ingredients (1 serving)
・1.4 oz (40g) Glass noodles
・2 oz (60g) Seafood (Shrimp, squid, or anything you like)
・1.4 oz (40g) Pork belly
・2.8 oz (80g) Chinese cabbage
・1.7 oz (50g) Onion
・1 oz (30g) Carrot
・1 oz (30g) Green onion
・1 Shiitake mushroom
・1 tsp Minced ginger
・1 tsp Oil (Sesame oil)
・A pinch of Salt and pepper
・1-2 tsp Sake
・1.7 cups (400ml) Water
・2 tsp Soy sauce☆
・1.5 tsp Chicken stock powder (Shantan)☆
・1 tsp Mirin☆
Topping
・Boiled egg
Direction
1. Boil glass noodles following the package direction. Maybe it’s better to wash after boiling. Cut the noodles in half as needed.
2. Cut all the ingredients into bite-sized pieces. Stir-fry green onion and minced ginger with sesame oil. After lightly frying, add pork and seafood. Sprinkle sake, salt, and pepper.
3. Add vegetable when the pork changes color. Add water and ☆, and simmer until the vegetables are tender.
4. Finally add boiled glass noodles into the soup. Boil lightly and check the taste. Add more salt and pepper as needed.
2. Japanese Stuffed Cabbage Roll with Glass Noodles
Ingredients (2 servings)
・6-8 Cabbage leaves
・5.3 oz (150g) Ground meat (beef, pork, or chicken)
・1.7 oz (50g) Onion
・1 oz (30g) Glass noodles
・Salt and pepper☆
・A pinch of Nutmeg☆
・A pinch of Allspice☆
Soup
・7 oz (200g) Canned tomato★
・0.4 cup (100ml) Water★
・1.5 tbsp Ketchup★
・1 tbsp Tonkatsu sauce★
・0.5 tbsp Worcestershire sauce★
・1 tsp Sugar★
・1 tsp (5g) Consomme★
Direction
1. Boil glass noodles following the package direction. Maybe it’s better to wash after boiling.
2. Peel off the cabbage leaves one by one. Boil them and let them cool.
3. Mince onion and boiled glass noodles. In a mixing bowl, combine ground meat with onion, glass noodles, and ☆. Knead well.
4. Cut the core of the cabbage, place the stuffing on the leaves, and roll it up. Place stuffed cabbage rolls in a pot.
5. Mix ★ in a bowl and pour the sauce into the pot. Simmer for about 30 minutes until cabbage is tender.
3. Senbei Jiru
Ingredients (2 servings)
・1 oz (30g) Glass noodles
・2 oz (60g) Daikon
・1 oz (30g) Carrot
・1 oz (30g) Gobo (Burdock root)
・1 oz (30g) Green onion
・1 sheet of Thin fried tofu (Abura-age)
・1.7 cups (400ml) Water
・1.5 tbsp Soy sauce☆
・A pinch of Dashi powder☆
・A pinch of Salt☆
Topping
・Fu (Wheat gluten cake)
Direction
1. Boil glass noodles following the package direction. Maybe it’s better to wash after boiling. Cut the noodles in half as needed.
2. Cut all the ingredients into bite-sized pieces. Simmer with water in a pot.
3. After simmering for few minutes, add ☆. Mix well and simmer until daikon and gobo are tender. Finally add boiled glass noodles and simmer for a bit.
4. After serving in soup bowls, top with fu (wheat gluten cake) at the end.
4. Cabbage and Glass Noodle Soup
Ingredients (2 servings)
・1.4 oz (40g) Glass noodles
・2 oz (60g) Chicken
・1.4 oz (40g) Cabbage
・1 oz (30g) Onion
・1 Shiitake mushroom
・2 cups (500ml) Water
・1 tsp Oil
・1/2 tsp Grated ginger
・A pinch of Salt and pepper
・1 tbsp Soy sauce☆
・2.5 tsp Chicken stock powder☆
・1 tsp Sugar☆
・A pinch of Black pepper☆
Direction
1. Boil glass noodles following the package direction. Maybe it’s better to wash after boiling. Cut the noodles in half as needed.
2. Cut all the ingredients into bite-sized pieces.
3. Oil the pot, and cook the chicken first. Season the chicken with grated ginger, salt, and pepper. When chicken changes color, add onion and stir-fry until slightly tender.
4. Add cabbage and shiitake mushroom. Pour water, and season them with ☆. Simmer until everything is tender. Finally add boiled glass noodles and simmer for a bit.
