Glass noodle stir-fries are a frequent feature of the curry stall. They are almost always vegetarian dishes with no meat. This recipe makes use of both shiitake and cloud ear mushrooms.
Glass Noodles Stir-fried with Mushrooms
To make this dish completely vegetarian, just leave out the fish sauce. I usually do anyway, since the soy sauce makes it salty enough for my taste.
|Cloud ear mushrooms||½ c||Cut in bit-sized pieces|
|Glass noodles||½ c||See preparation tip|
|Celery||1 or 2 stalks|
|White sugar||½ tsp|
|Fish sauce||2 tsp|
|White soy sauce||2 tsp|
|Chicken stock||¼ c|
|Vegetable oil||4 tsp|
- If using dried mushrooms, soak in warm water to soften. Trim off any hard stems and slice.
- Heat the oil in a wok over medium heat. Add the glass noodles, stock and both types of mushrooms. Stir well to combine.
- Season with the fish sauce, soy sauce and sugar. Stir to combine and then add the celery. Allow everything to cook through and then transfer to a serving platter.