Wok Tossed Eel with Turmeric and Glass Noodles: Luong Xao Lan
- 1 3/4 ounces bean thread (glass) vermicelli
- 3 dried wood ear mushrooms
- 1/2 teaspoon hot Thai curry powder
- 1/2 teaspoon turmeric
- 1/2 teaspoon chilli flakes
- 2 tablespoons fish sauce
- 1 tablespoon sugar
- 2 tablespoons water
- 2 tablespoons vegetable oil
- 2 garlic cloves, minced
- 1 onion, 1/2 diced, 1/2 cut into wedges
- 1 lemongrass stem, white part only, finely diced
- 14 ounces eel fillets, boned with skin on, cut into 1-inch pieces
- 3 tablespoons coconut milk
- 2 tablespoons roasted peanuts, crushed
- 1 bunch rice paddy herb, roughly sliced
- 1 bunch sawtooth coriander ( cilantro), roughly sliced
- 2 bird's eye chillies, finely diced
- Soy sauce, for dipping
Soak the bean thread vermicelli in water for 20 minutes, then drain and cut into 4-inch lengths.
Put the mushrooms in a bowl, cover with water and soak for 20 minutes, then drain and thinly slice.
Heat a wok over medium heat. Add the oil, garlic, diced onion and lemongrass 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.