Zucchini with Glass Noodles by: Sarah 0 Comments Jump to Recipe Posted:6/18/2022Updated:6/10/2022 This recipe for zucchini with glass noodles is a variation on a Cantonese recipe that my dad made when Kaitlin and I were growing up, and that his mother made for him.I like using ground pork or chicken, though the original Cantonese version features dried shrimp.  You don’t often see zucchini in Chinese cooking, but this zucchini recipe is a common dish that you may even encounter on restaurant menus that offer homestyle Cantonese cooking.A Recipe Ready for Summer Zucchini Summer is around the corner, which means it’s almost zucchini season! We wanted to blog this recipe in advance of that time, since we all know that when zucchini is coming out of the garden, it can be hard to come up with new ways to cook it.  This dish is super satisfying as a main dish or side, with dried mung bean vermicelli noodles that soak up the flavor of the chicken stock, oyster sauce, and other seasonings.

The zucchini is super tender and sweet.  Which Dried Vermicelli? In the noodle aisle of your local Chinese grocery store, you may find lots of different brands of noodles that have the word “vermicelli” on the label.  Vermicelli are generally very thin noodles (thinner than angel hair pasta), and there are two main types.The first is rice vermicelli, which is white and looks relatively opaque after cooking.It is used to make stir-fried dishes

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