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Light, warm, savory with an umami note, this Asian Stir-fry Glass Noodles with Mushroom is one of the simple-but-never-get-bored dishes that I eat over and over again.
I love glass noodles. When I go to a hot-pot store, I always choose glass noodles over rice. The chewy texture and the slurping sound while eating make it one-of-a-kind food.
Glass noodles, aka. cellophane, are usually made from mung beans or sweet potato starch, the latter usually appear in Korean dishes. Anyhow, I love both of them, and you can use either.
But for this dish, I’m going to use the one made from sweet potato starch, which has more texture than the other one. If you could get your hand on it, I really recommend trying it.
This dish is pretty simple, only made with a few ingredients. As a Taiwanese, I’m very familiar with these ingredients, and I believe that they are pretty basic ones.
This stir-fry glass noodle dish is one of my go-to meals. The umami, savory flavor and chewy texture make me adore this dish so much!
Ingredients for Asian Stir-fry Glass Noodles
MAIN INGREDIENTS
- Ginger
- Onion
- Mushrooms
- Edamame (I use frozen ones)
- Glass Noodles (Use the ones made from sweet potato)
SEASONINGS
- Toasted Sesame Oil
- Soy Sauce (use gluten-free one if intolerant)
- Rice Vinegar
- Coconut Sugar, or brown sugar
How to Make Asian Stir-fry Glass Noodles
It’s really simple. You just need to:
- Soak the glass noodles in water until soft. Cook the noodles in boiling water for 3-4 minutes. Then drain out the water and set it aside.
- Place a non-stick frying pan over medium heat. Add the oil, minced ginger, and sliced onion to stir-fry for 2-3 minutes.
- Add the mushrooms and cook until reduced in size. Then add the glass noodles and all the seasonings. Stir fry for 3-4 minutes until the liquid is reduced.
- Then stir in edamame and cook for another 2 minutes. Add freshly ground black pepper and chopped spring onions (optional), then transfer it to a serving plate.
Video
Substitutions
Mushrooms: I use oyster mushrooms because it’s my favorite mushrooms and what I usually have at hand. Feel free to use shitake mushrooms, king oyster mushrooms, or other meaty ones.
Soy Sauce: I don’t like my food too salty so I usually use low-sodium soy sauce. If you prefer a more savory taste, just stick to the regular ones.
The other thing to note is gluten. If you’re intolerant to gluten, make sure to check the soy sauce ingredient list because common types of soy sauce are usually fermented with wheat. Or you can just use tamari.
I wouldn’t recommend replacing soy sauce with salt because it’s really the soul of this dish. Omitting soy sauce will make this dish very plain.
Rice Vinegar: Sometimes I will use a little lime juice instead of rice vinegar, especially in summer. It will give it a light and fresh note. You can try both versions and find which one suits you the best.
I hope you like this recipe. If you’re hungry for more, you can check out MORE ASIAN VEGAN RECIPES:
Full Recipe
Asian Stir-fry Glass Noodles with Mushroom
Ingredients
- 2 tsp toasted sesame oil
- A piece of ginger, minced
- 1/4-1/2 onion, sliced, depending on the size
- 85 g mushrooms, chopped into thick slices
- 60 ml (1/4 cup) edamame, I use frozen ones
- 35-40 g glass noodles, use the one made from sweet potato
- 1-2 Tbsp soy sauce, taste to adjust, use gluten-free one if intolerant
- 1/2 Tbsp rice vinegar
- 1 Tbsp coconut sugar
Instructions
- Soak the glass noodles in water until soft. Cook the noodles in boiling water for 3-4 minutes. Then drain out the water and set it aside.
- Place a non-stick frying pan over medium heat. Add the oil, minced ginger, and sliced onion to stir-fry for 2-3 minutes until the onion gets soft.
- Add the mushrooms and cook until reduced in size. Then add the glass noodles and all the seasonings. Stir fry for 3-4 minutes until the liquid is reduced.
- Then stir in edamame and cook for another 2 minutes. Add freshly ground black pepper and chopped spring onions (optional), then transfer it to a serving plate.
