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.
Prep Time5 minutesmins
Cook Time10 minutesmins
Total Time15 minutesmins
Course: Lunch, Main Course
Cuisine: vegan, 亞洲, 韓式
Keyword: 30 minutes or less, Asian recipe, dairy-free, gluten-free, vegan
Servings: 1person
Author: Nora Hsu
Ingredients
2tsptoasted sesame oil
Apiece ofgingerminced
1/4-1/2onionsliced, depending on the size
85gmushroomschopped into thick slices
60ml (1/4 cup)edamameI use frozen ones
35-40gglass noodlesuse the one made from sweet potato
1-2Tbspsoy saucetaste to adjust, use gluten-free one if intolerant
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.