'I use my Vegetable Stock only for soups, I don't use stocks often in my cooking' an old friend once said. Why when there are so many different ways you could use it, my friend? Skinny Mushroom Risottos, Stock Flavored Rice for Chinese meals, Double Baked Potatoes with Broccoli, and now this Thai Claypot Glass Noodles.
Goong Obb Woon Sen or Claypot Thai Glass Noodles is easy to master and quick to cook. A claypot isn't essential but I believe it adds a nice finish to the dish. If no claypot is in hand, any heavy bottomed vessel will do. Cast iron saucepans or thick aluminium pots works wonders too.
Goong Obb Woon Sen is served very commonly in Thai wedding banquets. A classic dish with a unique flavor, it is an iconic dish at most Thai restaurants. The shrimp and crab version are very popular. Here, I have attempted the vegetarian version with tofu slices for the protein. I have also substituted the peppercorns with chilli padi or red eye chilli. You can substitute the veg stock with any other stock per your preference.
Ingredients (Serves 2)
2 tbsps canola or any veg oil
1 block of tofu, sliced and grilled
4 cloves of garlic, sliced into matchsticks
2 slices of half a thumb size ginger
1 chilli padi, sliced (1/2 if you prefer less spicier)
2 sprigs of Chinese celery
3 to 4 coriander roots with about 3 cm of green stem, washed thoroughly
250gm glass noodles
250ml veg stock
2tsps Sesame oil
Extra Chinese celery leaves and coriander leaves
3 tbsps vegetarian oyster sauce
3 tbsps rice wine
2 tbsps light soy sauce
1 tsp palm sugar
2 tsps thick dark soy sauce
Soak the glass noodles in plenty of water for not more than 5 mins. Drain and snip the long strands of noodles with a kitchen scissors for easy dishing out when serving. Mix all the sauces, wine and palm sugar in a small bowl.
Pour the sauce mixture over the glass noodles and mix thoroughly. Set aside.
Heat the claypot with 2 tbsps of canola oil and drop in the garlic, ginger and chilli padi slices. Fry for 2-3mins over medium heat.
Add in the coriander roots and Chinese celery leaves and spread all out evenly over the pot base. Lay down the tofu slices too.
Top with the glass noodles and all of its sauce mixture.
Pour in the veg stock and cover. Let it come to an audible boil.
Uncover pot and top with more Chinese celery and coriander leaves. Drizzle Sesame oil over the top and cover.
Let it cook undisturbed on very low heat for 5-10mins.
By this time, the glass noodles would be fully cooked and dry, perhaps faintly crusty at the bottom. Garnish with more celery leaves and chilli padi.
Serve this yummy uniquely flavored dish to the dining table immediately- this dish waits for no one!! Yummilicious when served piping hot!!