Wok tossed eel with tumeric and glass noodles (Luong xao lan)

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Ingredients

  • 50g bean thread (glass) vermicelli
  • 3 dried wood ear mushrooms
  • 1/2 tsp hot Thai curry powder
  • 1/2 tsp turmeric
  • 1/2 tsp chilli flakes
  • 2 tbsp fish sauce
  • 1 tbsp sugar
  • 2 tbsp vegetable oil
  • 2 garlic cloves, minced
  • 1 onion (1/2 diced, 1/2 cut into wedges)
  • 1 lemon grass stem, white part only, finely diced
  • 400g eel fillets, boned with skin on, cut into 3cm pieces
  • 45ml coconut milk
  • 2 tbsp roasted peanuts, crushed
  • 1 bunch rice paddy herb, roughly sliced
  • Coriander leaves, roughly sliced
  • 2 bird's eye chillies, finely diced
  • Soy sauce, for dipping

Use imperial measurements

Method

How to make Wok tossed eel with tumeric and glass noodles (Luong xao lan)

1) Soak the bean thread vermicelli in water for 20 minutes, then drain and cut into 10cm lengths. Put the mushrooms in a bowel, cover with water and soak for 20 minutes, then drain and thinly slice.

2) Combine the curry powder, turmeric and chilli flakes and set aside. In another small bowl, combine the fish sauce and sugar with 2 tbsp of water. Mix well and set aside.

3) Heat a wok over a medium heat. Add the oil, garlic, diced onion and lemon grass 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.

4) Garnish with peanuts, rice paddy herb and coriander. Serve with jasmine rice, and a bowl of chilli and soy sauce for dipping.

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