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Bok Choy & Shiitake Mushroom Glass Noodles

Watch how to make it here

Simple recipe but full of flavor. Baby bok choy, shiitake mushrooms, and bean thread noodles are combined to create this satisfying dish.

A few notes:

  1. Baby bok choy can be found at most Asian grocery stores. If not available, mature bok choy can be used.
  2. Fresh shiitake mushrooms can be found at most Asian grocery stores or at a farmer’s market. If not available, dried shiitake mushrooms can be substituted. Allow extra time to rehydrate dried shiitake mushrooms.
  3. Sweet soy sauce can be substituted with dark soy sauce.
  4. Vegan oyster sauce can be found at most Asian grocery stores. The brand I used was from Kikkoman but Lee Kum Kee or Wan Ja Shan are great alternatives.

Bok Choy & Shiitake Mushroom Glass Noodles

1. Baby bok choy can be found at most Asian grocery stores. If not available, mature bok choy can be used.
2. Fresh shiitake mushrooms can be found at most Asian grocery stores or at a farmer’s market. If not available, dried shiitake mushrooms can be substituted. Allow extra time to rehydrate dried shiitake mushrooms.
3. Sweet soy sauce can be substituted with dark soy sauce.
4. Vegan oyster sauce can be found at most Asian grocery stores. The brand I used was from Kikkoman but Lee Kum Kee or Wan Ja Shan are great alternatives.

Prep Time

10 min

cooking time

20 min

Servings

2

total time

30 min

Difficulty

Easy

Ingredients

1
10 baby bok choy
2
10-12 fresh shiitake mushroom
3
5oz dried bean thread noodles, rehydrated
4
1 tsp ginger, grated
5
5-6 garlic cloves, minced
6
1 scallion, roughly chopped
7
2-3 star anise
8
1 tbsp light soy sauce
9
Pinch of ground black pepper
10
2 tbsp vegan oyster sauce
11
1 tbsp sweet soy sauce (sub dark soy sauce)
12
3 tbsp vegetable oil
13
Salt
14
Black Pepper

Cooking Instructions

1
Step 1
Prep the ginger, garlic, and scallions. Discard the shiitake mushroom stems and wipe off any dirt with a damp paper towel. Rinse the baby bok choy with water.
2
Step 2
Heat up 6 cups of water in a large pot. Once boiling, add the bok choy and cook for 1 minute. Immediately transfer to a large bowl of ice water to stop cooking.
3
Step 3
Heat up 1 tbsp of vegetable oil in a nonstick pan on medium heat. Add 1 tsp of minced garlic (saving the rest for the mushrooms and noodles). Toss in the bok choy, and season with a pinch of salt and black pepper. Saute for 2-3 minutes or longer if you prefer it to be on the softer side. Set aside.
4
Step 4
In the same pan, heat up 1 tbsp of oil, 1 tsp of minced garlic, grated ginger, and star anise. Saute for 1-2 minutes before tossing in the shiitake mushrooms and scallion. Add 1 tbsp vegan oyster sauce, 1 tbsp sweet soy sauce, and saute for 5-7 minutes until the mushrooms have shrunk to half their size. If it becomes too sticky, add 1-2 tbsp of hot water at a time. Set aside.
5
Step 5
In a heat-proof bowl, add the dry bean thread noodles and cover with boiling hot water. Soak for 5 minutes. Drain the water and set it aside.
6
Step 6
In the same pan, heat up the remaining oil and minced garlic for a minute. Add the rehydrated noodles, light soy sauce, black pepper, and vegan oyster sauce. Cook for 2-3 minutes until heated throughout.
7
Step 7
Plate the bok choy, noodles, and mushrooms on a plate and enjoy immediately!
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ABOUT AUTHOR
Hi, I'm Tiff!

Tiff Loves Tofu is a blog all about simple and delicious plant-based recipes, largely influenced by my culture and life experiences. I hope to show people that cooking wholesome, vibrant plant-based meals is not only easy but it is loads of fun. So, let’s get cooking!

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