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 and use vegetable broth instead of chicken. I usually leave out the fish sauce anyway, since the soy sauce makes it salty enough for my taste.
Ingredients
Servings: 4
| 5 | piece whole | Shitake mushrooms |
| 1/2 | cup sliced | Mouse-ear mushrooms |
| 110 | grams | Glass Noodles |
| 2 | stalk, medium (7-1/2" - 8" long) | Celery, raw |
| 1/2 | tsp | Sugar |
| 1 | tbsp | Fish sauce |
| 2 | tsp | Soy sauce |
| 1/4 | cup | Chicken stock |
| 4 | tbsp | Vegetable oil |
Preparation
- 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.
Nutrition FactsServings Per Recipe 4 |
|
|---|---|
| Amount Per Serving | |
| Calories 242 | Calories from Fat 125 |
| Total Fat 14g | 21% |
| Saturated 1g | 5% |
| Cholesterol 0mg | 0% |
| Total Carbohydrate 28g | 9% |
| Dietary Fiber 1g | 5% |
| Sugars 2g | |
| Protein 2g | |