While on vacation I had the chance to teach a couple of cooking classes at our cottage, located on the grounds of a Christian campground. The week coincided with family camp, and hundreds of people were in attendance. My wife, who was directing family camp, asked if I would lead a few cooking sessions. She had invited me the previous year, but I declined then because I didn’t feel qualified without formal culinary training. Over the past year I launched The Black Peppercorn, and this time I felt more confident—though I wondered whether anyone would come.
The first class covered canapés: small, elegant bite-sized appetizers perfect for parties. I demonstrated three recipes, let participants taste each one, and handed out the recipes. About 15 people attended the session at our cottage and the class was well received.
The second session focused on Thai cuisine and drew nearly 20 people. I began by introducing ingredients that are common and distinctive in Thai cooking, then demonstrated three dishes: Thai cold spring rolls, green curry chicken, and a glass noodles stir-fry with pork.
Glass noodles are simple to prepare and different from Western wheat or egg noodles. Traditionally made from mung beans or peas, these noodles are naturally gluten free. Before cooking they are hard, brittle and opaque white; after soaking in boiling water they turn translucent and become tender.
If you shop for them, you’ll find these noodles sold under several names: glass noodles, cellophane noodles, crystal noodles, or Chinese vermicelli. Check the label to ensure they are made from beans or peas rather than wheat or rice.
Glass Noodles Stir Fry with Pork
Ingredients
- 1 package of glass noodles (bean vermicelli noodles)
- 1 pound boneless pork loin chops thinly sliced
- 2 tbsp oyster sauce
- 2 tbsp oil
- 1 tbsp fish sauce
- 1 tbsp soy sauce
- 1 tbsp white sugar
- 3 cloved garlic minced
- 2 Thai chilies chopped
- 1 tbsp grated ginger
- 1 red pepper diced
- 8 scallions/green onion sliced
- 1/2 cup chicken broth
- 1/2 cup chopped fresh cilantro
Instructions
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Make the pork marinade by combining oyster sauce, oil, fish sauce, soy sauce, sugar, minced garlic, grated ginger, and chopped Thai chilies. Toss the thinly sliced pork in the marinade until well coated and refrigerate for about 30 minutes.
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To prepare the glass noodles, place them in a large bowl and cover with boiling water. Allow the noodles to soak until translucent and tender, about 5 minutes, then drain.
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Heat a large skillet over medium-high heat. Add the marinated pork along with the red pepper and sliced scallions. Stir frequently and cook until the pork is fully cooked, about 7 minutes.
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Reduce the heat, add the drained glass noodles and 1/2 cup of chicken broth, and cook for a couple more minutes to combine the flavors.
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Remove from heat and stir in the chopped fresh cilantro. Serve warm.
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