Glass Noodle Frittata with Dip

A great pasta dish for any occasion:

Frittata: chop glass noodles, put them in a large enough bowl, pour boiling hot water over them, swell for ten to twelve min. Preheat the oven to 180 °C.

Drain the pasta and drain well. Mix with the remaining ingredients and spread evenly in the muffin tray. Bake in the middle of the oven for thirty to forty-five minutes.

Test: golden brown edges and comes off the bottom easily.

Remove and cool.

Dip: stir all ingredients and season the sauce. Cut the frittata into pieces and bring to the table with the dip.

Serve with briefly blanched snow peas, peas and cooked shrimp.

How to treat glass noodles – They are probably called that because they are brittle and translucent like glass. They are made from mung beans and are sometimes called vermicelli and cellophane noodles, respectively. Rice vermicelli look similar and can be used on the spot like glass noodles: Cut into portions with scissors.

When doing this, work over a baking dish so the noodles don’t fly all over the place. Then pour boiling hot water over them and let them swell for ten to fifteen minutes. They lose the glazed color and become whitish. Drain in a colander, cool and drain well.

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