Glass Noodles Stir Fry
Makan Tengah Hari • Malaysia
How to Make Glass Noodles Stir Fry (Traditional & Healthy Version)
Glass Noodles Stir Fry, known locally as 'Bihun Kaca Goreng', is a staple in Malaysian cuisine, loved for its light texture and versatility. This dish captures the multicultural essence of Malaysia, blending Chinese culinary technique with local ingredients such as daun sup (local parsley), cili merah (red chili), and taugeh (bean sprouts). The delicate glass noodles, made from mung bean starch, absorb the savory flavors of the stir-fry, making every bite aromatic and satisfying. Traditionally served during lunch or festive gatherings, this vegetarian version is both wholesome and lighter on calories, ideal for health-conscious eaters. The addition of fresh vegetables like carrots and capsicums provides a natural sweetness and crunch, while the use of light soy sauce and a hint of lemongrass infuses the noodles with a distinctly Malaysian fragrance. It’s a flavorful, filling meal that suits Malaysia’s diverse palate, perfect for vegetarians and anyone looking for a nutritious lunch option. Enjoy the harmony of textures and layers of flavor that make this dish a beloved choice across the country.
Bahan-bahan(untuk 1 medium bowl per serving)
- 100g Glass noodles (bihun kaca)
- 1 small Carrot (julienned)
- 1/2 medium Red capsicum (sliced thinly)
- 1 cup Cabbage (shredded)
- 1 cup Bean sprouts (taugeh)
- 3 cloves Garlic (minced)
- 2 Shallots (thinly sliced)
- 1 stalk Lemongrass (white part only, finely chopped)
- 1.5 tbsp Light soy sauce
- 1/4 tsp White pepper
- 1 tbsp Cooking oil (preferably canola or sunflower)
- 2 stalks Spring onion (daun sup, chopped, for garnish) - pilihan
- 1 Red chili (cili merah, sliced, for garnish) - pilihan
Arahan
- 1
Soak glass noodles (bihun kaca) in warm water for 10 minutes until softened. Drain and set aside.
10 minutes
Do not oversoak to avoid mushy noodles.
- 2
Heat cooking oil in a wok over medium heat. Add minced garlic, shallots, and chopped lemongrass. Stir-fry until fragrant.
3 minutes
Use freshly chopped lemongrass for maximum aroma.
- 3
Add carrots, red capsicum, and cabbage. Stir-fry for 2-3 minutes until slightly tender but still crisp.
3 minutes
Do not overcook vegetables to retain nutrients and crunch.
- 4
Add the drained glass noodles to the wok. Toss gently to combine with the vegetables.
2 minutes
Use chopsticks or tongs for even mixing without breaking noodles.
Kenapa hidangan ini sihat
Choosing Glass Noodles Stir Fry for lunch is a smart, health-conscious decision. It’s low in saturated fat, cholesterol-free, and delivers a spectrum of nutrients from colorful, fresh vegetables. The use of lean plant-based ingredients supports weight management and overall wellness. The limited use of oil and sodium ensures this dish fits well into a healthy Malaysian diet, perfect for those tracking calories or seeking a lighter meal without sacrificing authentic taste.
This Glass Noodles Stir Fry is packed with fiber from vegetables like cabbage, carrots, and bean sprouts, supporting digestion and satiety. Glass noodles are low in fat and gluten-free, making them suitable for sensitive diets. The dish provides a balance of complex carbohydrates, vitamins A and C from the veggies, and minerals such as potassium and magnesium. Lemongrass adds antioxidants and aids in digestion. With minimal oil and no added sugars, this meal is heart-healthy and easy on the waistline.
Petua
- 💡Tip 1: Slice all vegetables uniformly for even cooking and presentation.
- 💡Tip 2: Use a well-heated wok to achieve the best stir-fry texture and flavor.
- 💡Tip 3: Prep garnishes fresh for maximum color and aroma.
Penyimpanan & hidangan
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a wok or microwave, adding a splash of water to prevent dryness.
Paling sesuai dihidang: Breakfast or Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 250.0 kcal |
