Recipe courtesy of Luke Nguyen
Wok Tossed Eel with Turmeric and Glass Noodles: Luong Xao Lan
- Level: Intermediate
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 414
- Total Fat
- 25
- Saturated Fat
- 5
- Carbohydrates
- 26
- Dietary Fiber
- 6
- Sugar
- 7
- Protein
- 24
- Cholesterol
- 125
- Sodium
- 769
- Total: 58 min
- Prep: 30 min
- Inactive: 20 min
- Cook: 8 min
Ingredients
1 3/4 ounces bean thread (glass) vermicelli
3 dried wood ear mushrooms
1/2 teaspoon hot Thai curry powder
1/2 teaspoon turmeric
1/2 teaspoon chilli flakes
2 tablespoons fish sauce
1 tablespoon sugar
2 tablespoons water
2 tablespoons vegetable oil
2 garlic cloves, minced
1 onion, 1/2 diced, 1/2 cut into wedges
1 lemongrass stem, white part only, finely diced
14 ounces eel fillets, boned with skin on, cut into 1-inch pieces
3 tablespoons coconut milk
2 tablespoons roasted peanuts, crushed
1 bunch rice paddy herb, roughly sliced
1 bunch sawtooth coriander (cilantro), roughly sliced
2 bird's eye chillies, finely diced
Soy sauce, for dipping
Directions
- Soak the bean thread vermicelli in water for 20 minutes, then drain and cut into 4-inch lengths. Put the mushrooms in a bowl, cover with water and soak for 20 minutes, then drain and thinly slice.
- Combine the curry powder, turmeric and chilli flakes and set aside. In another small bowl, combine the fish sauce and sugar with 2 tablespoons 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, then add eel and stir-fry for 2 minutes. Add the curry powder mixture and stir-fry for 1 minute, then add the vermicelli, wood ear mushrooms, onion wedges and fish sauce mixture. Toss well, then pour in the coconut milk and stir fry for 2 minutes.
- Garnish with peanuts, rice paddy herb and sawtooth coriander. Serve with jasmine rice, and a bowl of diced chilli and soy sauce for dipping.