Vegetarian Stir-fried Glass Noodles

Name: Vegetarian Stir-fried Glass Noodles
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: Vietnamese
Ingredients: Glass noodles 100 g; Wood ear mushrooms 2 piece; Carrot 1 piece; Shiitake mushrooms 4 piece; Kohlrabi 1 piece

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Vegetarian stir-fried glass noodles look beautiful and taste great, and the ingredients are packed with fibre that's very good for you. This dish is also ideal for vegetarian feasts on full-moon days. And stir-fried glass noodles are a great option for anyone trying to lose weight – satisfying and tasty while helping you keep in shape.

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Ingredients

Time

30 minutes

Servings

Level

Medium

Ingredients

Glass noodles 100 g

Wood ear mushrooms 2 piece

Carrot 1 piece

Shiitake mushrooms 4 piece

Kohlrabi 1 piece

Implementation Steps

Soak the glass noodles in cold water for about 10–15 minutes until soft, but don't let them go mushy.

Drain the noodles, cut them into lengths of about 10cm and mix with 1 teaspoon soy sauce and 1 teaspoon seasoning powder, then leave to absorb the seasoning.
Another way to stir-fry glass noodles without them going sticky or breaking: bring a pot of water to the boil, blanch the noodles for 1–2 minutes, lift them out and drop them straight into a bowl of cold water. Then transfer to a bowl, add 1–2 tablespoons of oil and toss so the strands stay separate and don't stick together.

Always remember to cut the noodles to about 10cm before stir-frying so the strands separate and don't clump. Peel the carrot and kohlrabi and grate into thin strips. Trim the stems off the wood ear and shiitake mushrooms, wash and cut into thin strips. Wash the spring onions and cut into lengths. Wash the coriander and chop finely.

Fry the shallots until fragrant, add the shiitake and stir-fry until aromatic, then add the kohlrabi, wood ear mushrooms and carrot. When they've softened slightly, add the noodles and toss. When the noodles start to look dry, add a splash of water and season to taste. Keep adding water a little at a time so the noodles don't dry out. When the strands are separate, soft and slightly firm, add the rest of the spring onions, a little pepper and the coriander, toss well and it's done.