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One-pot glass noodles & braised Chinese mushrooms

• Shu Lin

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Serves 4

More effort

Prep: 15 mins

Cook: 25 mins

plus 1 hr soaking

A star rating of 5 out of 5.1 ratingRate

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Make this easy one-pot dish with a delicious umami Chinese sauce. It’s flavour-packed and full of different textures

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Ingredients

Nutrition

Units:

MetricUS

• 50g dried whole shiitake mushrooms

• 15g dried wood ear fungus

• 50g dried bean curd

  stick, sliced into 3 (see tip, below)

• 2 tbsp vegetable oil

• 1 garlic clove

  finely grated

• thumb-sized piece of ginger

  (around 20g), finely grated

• 1 tbsp shaosing wine

• 15g Chinese celery

  sliced

• 1 tbsp oyster sauce

  (see tip, below)

• 1½ tbsp light soy sauce

• ½ tbsp dark soy sauce

• ½ tbsp sugar

• 1 small carrot

  (around 80g), cut into thin strips

• 45g glass noodles

• 1 spring onion

  finely sliced

• 1 tsp sesame oil

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Nutrition: Per serving

• kcal350
• fat10g
• saturates1g
• carbs56g
• sugars6g
• fibre3g
• protein8g
• salt2.1g

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Method

• step 1

  Tip the shiitake mushrooms, wood ear fungus and dried bean curd into three separate bowls and pour around 300ml boiling water into each, to cover the contents. Leave for 1 hr, then drain, keeping only the mushroom water.

• step 2

  Cut the stems away from the shiitake mushrooms, then slice the stems and tops into even strips and set aside. Slice the bean curd into 5cm-thick pieces and set aside, then thinly slice the wood ear fungus into pieces, too, before setting aside.

• step 3

  Heat 1 tbsp of the vegetable oil in a pan over a medium-high heat. Add half the garlic and all the ginger, stir in the mushrooms and cook on a medium-high heat for 1 min before adding the shaosing wine. Mix, then tip into a bowl and set aside. In the same pan, still over a medium-heat, add the remaining 1 tbsp vegetable oil and the remaining garlic, then stir in the Chinese celery and cook for 1 min before setting aside.

• step 4

  Combine the mushroom water with 250ml cold water in the pan and bring to the boil. Add back the mushrooms and bean curd and cook on a medium-low heat for 15 mins. Add the oyster sauce, light soy sauce, dark soy sauce, sugar and ½ tsp salt, then mix well.

• step 5

  Add the wood ear fungus, cook for 10 mins, then add the Chinese celery and carrot strips and cook for 5 mins.

• step 6

  Put the glass noodles in a heatproof bowl, then pour over boiling water and soak for 3-4 mins. Drain the glass noodles, add to the pan and mix well, then cook for a further 2-3 mins. Scatter over the spring onions and drizzle over the sesame oil to serve.

Recipe tip

To make this vegan, substitute the oyster sauce for mushroom oyster sauce. You can find the Chinese ingredients used in these recipes in Asian supermarkets, or online.

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