Original: English

Glass Noodles with Chinese Chives and Tuna Stir-Fry

A stir-fry recipe for glass noodles and Chinese chives. A new common sense approach where glass noodles are rehydrated in water instead of boiling, significantly reducing cooking time. Chinese chives are soaked in water to mellow their pungency and achieve a crisp texture. The savory flavor of tuna is added, making this a dish that goes perfectly with rice. Easily made with pantry staples, be sure to add it to your repertoire.

Steps

Place Bean Thread Noodles 70g in a bowl and add enough water to cover completely. Cover with a paper towel as a lid. [Here's the trick!] Instead of boiling the noodles, rehydrating them in this water reduces cooking time.
🕒 00:56
Leave the noodles at room temperature for about 15 minutes to absorb water.
🕒 01:25
Cut off the root ends of Chinese Chives 1 bunch to about 3cm length and place them in a salad spinner.
🕒 01:44
Cut the leafy part of the chives in half lengthwise, stack them, and chop them roughly into about 5cm lengths. Add the chopped chives to the salad spinner.
🕒 01:56
Add enough water to cover the chives. Cover with a paper towel and soak in water for about 10 minutes. [Here's the trick!] Soaking in water removes the pungent smell of the chives and gives them a crisp texture.
🕒 02:07
Cut off the root end of Garlic 1 clove, cut it in half lengthwise. Peel and remove the germ with a toothpick.
🕒 02:42
In a bowl, combine Soy Sauce 1 tbsp, Cooking Sake (Rice Wine) 1 tbsp, Mirin (Sweet Rice Wine) 2 tbsp, Chicken Bouillon Powder 1 tsp, Water 100ml, and Sesame Oil 1 tsp.
🕒 03:19
Grate the Garlic 1 clove (with the germ removed) into the bowl to make the sauce mixture. [Here's the trick!] Using slightly more liquid makes it easier for the noodles to absorb the sauce.
🕒 03:48
Prepare Canned Tuna 1 can.
🕒 04:01
Drain the semi-rehydrated noodles from step [01:25] in a colander.
🕒 04:09
Drain the chives from step [02:07] thoroughly in the salad spinner. [Here's the trick!] Thoroughly draining the chives prevents a mushy texture and results in a delicious dish.
🕒 04:49
Pour the prepared sauce mixture into a frying pan and heat over low heat until it boils.
🕒 05:17
Once boiling, add the semi-rehydrated noodles and cook over low heat, stirring occasionally, until almost all the liquid has evaporated, allowing the noodles to absorb the sauce. [Here's the trick!] Simmering gently over low heat allows the noodles to fully absorb the sauce.
🕒 05:34
Once the sauce has reduced, turn off the heat.
🕒 06:08
Add the entire Canned Tuna 1 can (including the oil) to the frying pan and mix it into the noodles.
🕒 06:11
Once the tuna is evenly distributed, add all the drained Chinese chives.
🕒 06:25
Drizzle Soy Sauce 1/2 tsp over the chives. [Here's the trick!] This seasons the chives and balances the overall flavor.
🕒 06:30
Heat over medium-low heat and stir-fry briefly until the chives are slightly wilted.
🕒 06:39
Taste and adjust seasoning, adding salt if necessary.
🕒 07:11
Serve on a plate. Enjoy!
🕒 07:23