Wok Tossed Eel With Turmeric And Glass Noodles: Luong Xao Lan
Serves: 5
Jadyn Kohler
1 January 1970
Based on User reviews:
59
Spice
53
Sweetness
47
Sourness
51
mins
Prep time (avg)
3.5
Difficulty
Ingredients:
1 tsp
Turmeric2 tbsps
Fish Sauce1 tbsp
Sugar2 tbsps
Water2 tbsps
Vegetable Oil3 tbsps
Coconut Milk2 tbsps
Roasted Peanut (crushed)Directions:
1
Soak the bean thread vermicelli in water for 20 minutes, then drain and cut into 4-inch lengths
2
Put the mushrooms in a bowl, cover with water and soak for 20 minutes, then drain and thinly slice
3
Combine the curry powder, turmeric and chilli flakes and set aside
4
In another small bowl, combine the fish sauce and sugar with 2 tablespoons of water
5
Mix well and set aside
6
Heat a wok over medium heat
7
Add the oil, garlic, diced onion and lemongrass and stir fry until fragrant
8
Increase the heat to high, then add eel and stir-fry for 2 minutes
9
Add the curry powder mixture and stir-fry for 1 minute, then add the vermicelli, wood ear mushrooms, onion wedges and fish sauce mixture
10
Toss well, then pour in the coconut milk and stir fry for 2 minutes
11
Garnish with peanuts, rice paddy herb and sawtooth coriander
12
Serve with jasmine rice, and a bowl of diced chilli and soy sauce for dipping