Thai Stir-Fried Glass Noodles with Acacia Pennata (Cha-om)

 Executive Summary

A vegan Thai stir-fry featuring glass noodles, Acacia pennata (Cha-om) leaves, and colorful vegetables, seasoned with soy and vegan oyster sauce for a unique, aromatic dish.

This recipe for Thai Stir-Fried Glass Noodles with Acacia Pennata (Cha-om) highlights a traditional vegan dish. Start by soaking 200g of glass noodles until soft. In a wok, stir-fry minced garlic, julienned carrots, sliced mushrooms, and red bell pepper until tender. Add the drained noodles, soy sauce, vegan oyster sauce, and sugar, tossing to coat. Incorporate chopped Acacia pennata leaves and vegetable broth, cooking until the leaves wilt. Finish with sesame oil, garnish with green onions and sesame seeds, and serve hot. The dish offers a delightful blend of textures and the distinct, slightly bitter flavor of Cha-om.

Authentic Thai Delicacies with Fresh Organic Ingredients

Ingredients:

• 200g glass noodles
• 1 cup Acacia pennata (Cha-om) leaves, chopped
• 2 cloves garlic, minced
• 1 small carrot, julienned
• 1/2 cup mushrooms, sliced
• 1/4 cup red bell pepper, sliced
• 2 tbsp soy sauce
• 1 tbsp vegan oyster sauce
• 1 tsp sugar
• 1 tsp sesame oil
• 2 tbsp vegetable oil
• 1/4 cup vegetable broth
• 1 green onion, chopped
• 1 tsp white sesame seeds (optional)

Instructions:

1. Prepare the Glass Noodles:

   • Soak the glass noodles in warm water for about 10 minutes until they soften. Drain and set aside.

2. Stir-Fry Vegetables:

   • Heat 1 tbsp of vegetable oil in a large pan or wok over medium heat.
   • Add garlic and sauté until fragrant.
   • Add carrots, mushrooms, and bell pepper. Stir-fry for 3-4 minutes until they begin to soften.

3. Add Noodles and Sauce:

   • Push the vegetables to one side of the pan and add the remaining 1 tbsp of vegetable oil.
   • Add the soaked glass noodles, soy sauce, vegan oyster sauce, and sugar.
   • Toss everything together, ensuring the noodles are well coated with the sauce.

4. Incorporate Acacia pennata:

   • Add the Acacia pennata leaves and vegetable broth.
   • Stir-fry for another 2-3 minutes until the leaves are wilted and everything is well mixed.

5. Finish and Serve:

   • Drizzle with sesame oil and toss to combine.
   • Garnish with chopped green onion and white sesame seeds if desired.
   • Serve hot and enjoy!

This dish offers a unique blend of flavors with the tender glass noodles and the distinct taste of Acacia pennata. Enjoy your vegan Thai stir-fried glass noodles!