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. Dried shiitake mushrooms can be found at most Asian grocery stores or at a farmer’s market.
  3. Sweet soy sauce can be substituted with dark soy sauce and 1 tsp sugar.
  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

Prep Time

10 min

cooking time

20 min

Servings

2

total time

30 min

Difficulty

Easy

Ingredients

1
10 baby bok choy
2
10 dried shiitake mushrooms
3
5oz dried bean thread noodles, rehydrated
4
1 tsp ginger, grated
5
6 garlic cloves, minced
6
1 scallion, roughly chopped
7
2 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
To prep
Soak the dried shiitake mushrooms in a bowl with 2 cups of hot water for one hour and cover with a lid. Save this mushroom stock for later. Prep the ginger, garlic, and scallions.
2
Blanching the bok choy
Heat up 6 cups of water in a pot. Once boiling, add the bok choy and cook for 2 minutes. Immediately transfer to a large bowl of ice water to stop cooking. Drain the water from the pot.
3
Seasoning the bok choy
Heat up 1 tbsp of vegetable oil in the same pot. 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. Cook for 2-3 minutes or longer if you prefer it to be on the softer side. Set aside.
4
Braising the mushrooms
In the same pot, 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 1.5 cups of mushroom stock. Cover with a lid and braise the mushrooms for 15-20 minutes. The mushrooms are cooked if they can be easily pierced with a chopstick. Remove the mushrooms from the pot and set aside.
5
Preparing the noodles
In a heat-proof bowl, add the dried bean thread noodles and cover with boiling hot water. Soak for 5 minutes. Drain the water and set it aside.
6
Seasoning the noodles
In the same pot, heat up the remaining oil and minced garlic for a minute. Add the rehydrated noodles, light soy sauce, black pepper, and 1 tbsp vegan oyster sauce. Cook for 2-3 minutes until heated throughout. Add 1/4 cup mushroom stock if the noodles dry out.
7
Assembling everything
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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