Scrambled Egg with Glass Noodles 粉丝炒蛋

It all started with hubby's big craving for the four seasons Chinese cold platter 冷盘. Such an unusual huge craving he had! lol. Setting out to lay off a plan for the different small-portion dishes to fill the huge platter, this Scrambled Egg with Glass Noodles 粉丝炒蛋 came to my mind. It's more of a replica of the renowned scrambled egg with shark fin 炒桂花翅 commonly seen and served in these platters that always make it first to the table in Chinese banquets or multi-course meals.

But with the active anti-shark finning campaigns (oh yea, Say NO to Shark Fin! lol) going on especially over the past decade, what used to be the shark fin in the dish has gradually been substituted with the imitated shark fin instead. I think that is a real good call, well at least to me personally. And this version of scrambled egg with not at all a relation to the shark turns the dish up a notch further. With the glass noodles in replacement for the shark fin, this is one totally made simple and possible to be recreated easily at home. A way more modest version compared to its predecessor, it nevertheless makes an awesome dish still; it's a classic dish where simplicity meets elegance!

The credit goes to Wendy from Table For 2..... or More; this is a recipe adapted from a post of hers that goes by a real nice and fancy name Osmanthus Scrambled Egg 桂花炒蛋. And a last note - try serving it with leaves of fresh iceberg lettuce! Springy, fragrant and some flavorsome scrambled egg with glass noodle wrapped in crisp cold lettuce, REFRESHING is the word!

Scrambled Egg with Glass Noodles  粉丝炒蛋
Adapted from Table For 2..... or More
Serves 3-4
1/2 medium-sized red onion, thinly sliced 
1 small handful wood ear fungus, rinsed and soaked to soften, hard ends trimmed off, thinly sliced
4 imitated crab filaments, shredded
2 pcs thin sliced deli ham, halved lengthwise then sliced thinly
2" carrot, peeled and julienned
1 stalk spring onion, cut into 2" sections, then thinly sliced
2oz glass noodle, soaked to soften then randomly cut to shorten
3 eggs, beaten
1 cup water
salt and white pepper powder to taste
2 tbsps cooking oil

1. Heat a large non-stick skillet with the cooking oil on high.
2. Add in the onions and sauté for a brief 5 seconds.
3. Add in the wood ear fungus, crab filaments, deli ham and carrot next. Stir fry for about 15 seconds.
4. Pour in water and bring to boil. Add in salt and pepper to taste.
5. Scatter in the glass noodle and stir to make sure that they are properly immersed. Let cook until slightly less than 1/3 of the water is left in the skillet.
6. Pour in the beaten eggs and add in the spring onions. Let set lightly before tossing them to mix. Repeat until all the eggs have set and the content in the skillet has dried up considerably.
7. Serve warm.