Hello all !! I am finally back to my blog after a 2 weeks hiatus ! LOL. Have you been missing me ?? I’ve been so lazy recently to even wanna on the laptop at home, so other than being a couch potato and swiping my mobile more than anytime else, I have done a fair bit of spring cleaning ! Yes, you heard it right, I spring clean after CNY and not before. Haha!
Decided that my stash are just piling up after all the gladly sponsors and gifts from my mom, bff and my retail therapy, I spent a good amount of time repacking and hiding everything away from view ! If you are curious to know, feel free to follow me on my Instagram story which I’ll be sharing random musings as and when I can.
And as a matter of fact, I haven’t been that lazy too ! Even though busy at work and came back home relatively late at times, I have been cooking almost everyday ! Just to let busy working adults know, it’s actually not that difficult to fuss up a meal on weekdays evenings after work. More often than not, a one pot, one plate or even a one bowl meal of cooking is all that it takes for a quick fuss free meal. And even then, such meals are still a hundred times better than packet food, isn’t it ?
Many a times, I can jolly well roam the hawker for 2 rounds or more, and still couldn’t decide what I want to eat. Because eating out so often sometimes just make me tired of commercial food.
Today I cooked up a quick and easy Braised Glass Noodles with Seafood. Glass noodles or tang hoon as we commonly know, is a kind of rice vermicelli noodles. In fact, there can be 2 versions of how you can whip up this dish. This time, I braised the noodles till the sauce is fairly dried up so that I could have a dry version of it. But if you prefer a wetter version, you can actually serve the noodles earlier with the sauce in simmer.
Hope this dish and the meals that I’ve shared on my work days nights can inspire you to cook your own meals more often !! Enjoy !!
- 1-2 servings of glass noodles or tang hoon, soaked and drained
- 2 tbsp cooking oil
- 1 tbsp chopped garlic
- 4-5 pcs large prawns, trimmed
- 5 pcs scallops
- 3 sprigs of spring onion, cut into sections
- Any other seafood as desired (I used some fake abalone slices)
- 250ml water
- 1½ tbsp oyster sauce
- 1 tbsp light soya sauce
- ½ tsp dark soya sauce
- Some generous pinches of salt and pepper, to taste
- Some fried shallots
- Some diced chillies
- Add in 1 tbsp of cooking oil to a deep pan or wok and stir fried briefly.
- Add in the prawns and scallops. Remove the prawns once they turn red and move the minced garlic to the side of the pan.
- Add in the balance 1 tbsp of oil and grill the scallops till they turn brown. Remove the scallops and set aside.
- Add the glass noodles and water into the wok.
- Add in all the seasoning ingredients together with the white parts of the spring onion. (If you prefer a "soup" or "wet" version of the dish, once the sauce boils, add in the prawns, scallops and all other seafood using. Once cooked, served.)
- (I did a dry version.) Allow the glass noodles to simmer in the sauce till it is fairly dried up. Stir occasionally using chopsticks only. Using a spatula will break the noodles easily.
- When the sauce is almost dried up, add in the prawns, scallops and any other seafood using. When the seafood is cooked, add in the green parts of the spring onion and off the flame.
- Garnish with fried shallots and diced chillies and serve hot immediately.