Glass-ic affair

when it comes to oriental cuisine, Glass noodles can be more than just an afterthought. let these delectable renditions tell you how.

Thai chicken and glass noodle salad Ingredients

Glass noodles, 250 gm Fresh lime juice, 2 tbsp Fish sauce, 2 tbsp Sweet chilli sauce, 2 tbsp Vegetable oil, 1 tbsp Sugar, 1 tbsp Cherry tomatoes, 12 Chicken, minced and cooked, 100 gm Bean sprouts, 20 gm Cucumber, very thinly sliced, 20 gm Fresh mint leaves, 10 gm Fresh basil leaves, 10 gm Fresh coriander leaves, 10 gm Onions, thinly sliced, 20 gm Red jalapeño pepper with seeds, sliced into thin rings, 1 Peanuts, chopped and toasted, 2 tbsp Lemon, cut into 6 wedges, 1 large

Method Whisk the lime juice, fish sauce, sweet chilli sauce, sugar and vegetable oil in a large bowl and mix well. Set aside for at least 2 hours at room temperature. Place the glass noodles in another large bowl and add boiling water. Let it stand until the noodles soften, drain and rinse under running cold water. Use a pair of scissors to cut the noodles into smaller pieces and transfer into the bowl of dressing. Add all remaining ingredients except peanuts and lemon wedges, and toss to coat. Garnish with peanuts and lemon wedges, and serve immediately.

Recipe courtesy chef Rahis Khan, The Metropolitan Hotel & Spa

Wok tossed glass noodles with prawns Ingredients Glass noodles, 200 gm Prawns, 500 gm Thai curry powder, 20 gm Garlic, minced, 50 gm Lemon juice, 5 ml Coconut milk, 30 ml Lemongrass, 10 gm Peanuts, 10 gm Bird eye chilli, 5 gm Soya Sauce, 1 tsp Chilli flakes, 1 tsp Mushrooms, 25 gm Onions, diced, 25 gm Oil, 1 tbsp Sugar, 5 gm Fish sauce, 5 ml Coriander, chopped, 2 tbsp Salt to taste

Method Soak the glass noodles in hot water for 20 minutes, then drain and cut into 10 cm-long pieces. Put the mushrooms in a bowl, cover with water and soak for 20 minutes. Drain and thinly slice. Combine the Thai curry powder, salt, turmeric and chilli flakes and set aside. In another small bowl, combine the fish sauce and sugar with 2 tbsp of water. Mix well and set aside. Heat a wok over medium heat. Add the oil, garlic, diced onion and lemongrass, and stir fry until fragrant. Increase the heat to high, add the curry powder mixture and stir fry for 1 minute, then add the glass noodles, mushrooms and the fish sauce mixture. Toss well, pour in the coconut milk and stir fry for 2 minutes. Garnish with peanuts and coriander and serve with rice along with a bowl of soya sauce for dipping.

Recipe courtesy HO Diner, Hang Out, Cyber Hub

Glass noodle and coconut salad Ingredients For the salad: Glass noodles, 300 gm Red, yellow and green bell peppers, julienned, 1 cup Spring onion, julienned, 60 gm Broccoli florets, 60 gm Carrots, julienned, 30 gm Button mushrooms, thinly sliced, 30 gm For the dressing: Coconut milk, 90 ml Ginger, pounded, 1/2 tsp Lemon juice, 2-3 tsp Fresh coriander, chopped, 50 gm Fresh red chillies, seeded and chopped, 4 Extra virgin olive oil, 15 ml Light soy sauce, 10 ml Sesame oil and salt to taste

Method Soak the glass noodles in hot water for 12-15 minutes. Drain and keep covered in a refrigerator. Combine all the dressing ingredients and whisk vigorously in a bowl. Refrigerate. Toss and mix the drained and chilled glass noodles with the bell peppers, spring onions, broccoli, carrots and button mushrooms. Pour the dressing over the noodles and mix evenly. Serve garnished with the coriander.

Recipe courtesy chef Sahil Sabhlok, The Claridges

Phad see — Iew woonsen Ingredients Glass noodles, 100 gm Black Thai soya sauce, 5 ml Pok choy, chopped, 30 gm Carrots, julienned, 30 gm Bean sprouts, 5 gm Garlic, minced, 5 ml Light soya sauce, 5 ml Eggs, 1 large Oil, 10 ml White pepper, 2/3 gm Salt to taste

Method Soak the glass noodles in boiling water and strain. Scramble the egg and keep aside. Heat the oil in a wok, add garlic and sauté till light brown. Add pok choy and carrots, along with the seasoning. Add glass noodles, scrambled egg and bean sprouts. Saute for a minute or two and serve hot.

Recipe courtesy chef Veena Arora, The Imperial

Mango and shrimp glass noodle salad Ingredients Glass noodles, 200 gm Large shrimp, cooked, 500 gm Ripe mango, finely diced, 1 large Green onions, chopped, 3 Fresh basil, coarsely chopped, 1/4 cup Jalapeño pepper, chopped, 1 large Vinegar, 1/3 cup Sugar, 2 tbsp Salt, 1 1/2 tsp

Method Boil the glass noodles for 8-10 minutes. Drain and rinse under running cold water. Set aside. Combine the shrimp, mango, green onion, basil and jalapeno in another large bowl. In a cup, stir together the vinegar, sugar and salt until sugar is completely dissolved. Toss half with the noodles and half with the shrimp mixture. Place the noodles on a serving plate, top with the shrimp mixture and serve.

Recipe courtesy chef Gajendra Singh, Unplugged Courtyard