The following soupy dish is made with glass noodles, tofu skin, cloud ear fungus, baby spinach and carrot. It is an enticing mix of strong flavours and different textures. In addition, it is quite filling and nutritious. All the ingredients used in this recipe are commonly available at Asian or Chinese grocery stores.
Serves 4 to 6
2 dried bean curd sheets (tofu skin)
25g glass noodles
5 to 7 cloud ear fungus
200g baby spinach or your favourite leafy greens
1 medium carrot, peeled and cut into ¼-inch (6-cm) cubes
1 tablespoon peeled and finely grated ginger
Light soy sauce to taste
Salt to taste
Ground black or white pepper to taste
2 tablespoons ground nut oil or vegetable oil
Cut each bean curd sheet into 3 to 4 pieces. Separately soak the bean curd sheets, glass noodles and cloud ear fungus in hot water for about 30 minutes or until softened. When softened, drain the water and discard.
Rinse the fungus and break them into 2 to 3 pieces with your fingers, discarding any hard bits. Trim the baby spinach and wash thoroughly.
Heat a medium wok over high heat. When hot, add the oil and swirl it around. Add the baby spinach and stir-fry until just wilted. Transfer to a plate.
Return the wok to high heat and add the remaining oil. When hot, add the ginger and cloud ear fungus and stir-fry for about 2 minutes until aromatic. Add 5 cups/1L250ml water and bring to a boil. Add the bean curd sheets, spinach, carrot and simmer for 5 minutes, seasoning with soy sauce, salt and pepper to taste. Turn off the heat.
Reheat the noodles in boiling water, drain and add a portion of cooked noodles to each serving bowl. Divide and pour the soup over the noodles and serve immediately.