PostHeaderIcon Cellophane Noodles with Bamboo Stir Fry – Peev Choj

Peev choj - Cellophane noodle

Peev choj - Cellophane noodle

 

 

This Hmong stir fry cellophane noodles though may look peculiar to some, is no doubt delicious and can quite honestly be addictive. This stir fry noodle is often served at hmong feasts and other gatherings of friends and family. The best part about this dish is that it’s quite simple and quick to make.

Preparation: 15 minutes Cooking: 15 minutes

Ingredients for 6 serving

  • ½  bag of glass noodle
  • 1 ib of ground pork
  • 3 tb of chilli & soya bean sauce
  • 3 tb of dark soy sauce
  • 3 tb oyster sauce
  • 2 green onions minced or 1 tb of onion powder
  • 2 large garlic clove minced , or 1 tb fried garlic, or 3/4 tb of garlic powder
  • ¼ tsp salt, more if desire
  • 2 tb of fish sauce
  • 2 tb of ground black peppper
  • 1 batch of cilantro
  • 1 canned large bamboo shoots, shredded
  • 1 handful of dry black fungus, soaked for 15 min and drained
  • 1 cup of peanuts
  • 4 TB of oil for stir frying

Optional: 1 TB of sriracha sauce

  1. First thing is to soak noodles and black fungus in their separate bowls for 10 min. during this time, roast peanuts in a skillet until golden on medium high heat. pound peanuts briefly in a mortar and then set aside. once 10 mintues are up, drain noodles and black fungus in same colander and set aside. you can prepare your condiments such as shredding the bamboo shoots, mincing green onions and coarsely chopping cilantro.
  2. Pour oil in wok and put on high heat. First, throw in the garlic and sauté until aromatic (a couple of minutes). Then, add the ground pork. While you wait for the ground pork, shred the bamboo shoots either with a knife, grater or vegetable peeler. Once the pork is brown, add salt and a pinch of black pepper for taste.  Cover lid for a few minutes.
  3. Next, add the bamboo shoots and black fungus and stir then cover the lid again for a few minutes.
  4. add the noodles, peanuts and all the sauces and mix thoroughly with a wooden spatula in one hand and a fork in the other hand. Once thoroughly mixed, cover the lid and let it sit for a few minutes.
  5. taste your noodle dish and add pure ground black pepper along with additional salt if desire.
  6. The final step would be to turn off the stove and give your dish one final mix with the cilantro and green onions. Serve hot or cool. Serve with steamed white rice is desire.

(tip: I  have found that the regular canned big bamboo shoots give more flavor to the dish compare to baby bamboo shoots or the already shredded bamboo shoots in a can)

7 Responses to “Cellophane Noodles with Bamboo Stir Fry – Peev Choj”

  • chee nou says:

    If possible, can u put up pictures of the ingredients we need to buy? I tend to buy the wrong products most of the time. It’ll be very helpful for a newbie like me. Thanks. :)

  • Hmong says:

    hello Chee Nou, I posted up the pictures of some of the ingredients I can find online. Hope this helps and let us know how your peev choj turns out

  • Olivia says:

    I’m so glad you put this one up! : ) I absolutely loove this dish and your website!

  • Hmong says:

    I am always glad to hear from supportive viewers like yourself. Thanks Olivia

  • Hli says:

    Are Glass noodles the same as Vermicelli & Cellophane noodles?

  • Hmong says:

    Glass noodles are indeed cellophane noodles

  • Kaying says:

    This is a wonderful recipe. I’m new to my family. Being the first nyab, this website is so lovely and awesome. Definately coming to visit more often. Thanks so much.

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