10 minutes healthy pak choi glass noodle recipe

I can tell you another story about soy sauce. I really love good-cooked meals with soy sauce. The soy sauce can add a unique taste to a meal. I always thought it was easy to cook with soy sauce. Haha, I was so wrong. There are more ways to ruin a dish with this sauce than someone could imagine. I had to learn it myself.
Things happen for a reason. I may need to stay grounded after years in the kitchen and feel comfy there. I had to leave the comfort zone of my kitchen and trust the people who are experts in their fields.
Chinese and Japanese people have been cooking with soy sauce for about 2500 years. They mastered their work. Again after failing, there was always the same thing. I tasted too much salt. Way too much salt. But why ? I researched and found out that like with every ingredient the quality makes a huge difference and the amount you put in the dish.

My favorite kind of soy sauce is Tamari. It only contains soybeans, salt, and water. I can work with it best for now. Let's see what the future brings. Regarding the quality, I read an article as I was researching soy sauce, and they interviewed a Chef and expert in this field. He talked about how you can see if the quality of the soy sauce is higher or lower standard. This hack was the key for me.

Shake the bottle – if there is lots of foam on the surface that disappears slowly, then it’s good quality. If there isn’t a lot of foam and it disappears quickly, then it’s usually lower standard.

Chef Ken Hom

Before I created this Recipe, I knew it should be colorful. That's actually how I start, most of the time, whenever I create new recipes. Sometimes, I see the colors in my head and have a specific taste in my mouth. Then, I go to the kitchen and try to create my imaginary Recipe.
As I tasted soy sauce in my mouth, I needed colorful ingredients that harmonized perfectly with the sauce.
Bell Peppers are the perfect vegetable for harmonizing with soy sauce, so I chose red and yellow bell peppers.
We all know that bell pepper and broccoli belong together. Perfect, now we have the delicious green ingredient in our picture.
Pak Choi was the only thing that was missing. I found Pak Choi a few months before creating the Recipe, and excuse me, how could I sleep on Pak Choi? I knew the taste because I had eaten a lot in different authentic Asian cuisines, but I never saw nor heard of it. As this was my current obsession, we had to drive around to 5 different supermarkets to get it because it was hard to find during the time I wanted to shoot the Recipe.
I used soy, oyster, fish, and ginger to create a spicy, delicious sauce. I also used sunflower oil and a sprinkle of sesame oil to give it that nut taste, but not too much, as it could dominate the dish.
In the end, you add sesame seeds, peanuts as much as you like, and, very significantly, Sweet chili sauce. This makes the recipe heavenly good. I recommend a sweet chili sauce with garlic.

The absolute best thing is that the Recipe is made in 10 minutes.The noodles only need 3 minutes to cook. During that time, you can easily chop the vegetables into the shape you like the most.
You can also add more Bell Peppers or Broccoli or, as I did the other day, add extra pak choi because I was craving it. If you have vegetables like mushrooms or eggplants in your pantry that you want to use, feel free to do so.
If you can't buy Pak Choi, use Chinese cabbage and onions instead; they work really well, too.