🍜 Glass Noodle Stir Fry Recipe
This glass noodle stir fry with crisp vegetables and golden tofu comes together in under 20 minutes. Slippery noodles coated in a savoury-sweet Chinese-inspired sauce — proper takeaway vibes.
Ingredients
- 200 g glass noodles 2 bunches
- 1 ½ tablespoon neutral oil
- 3 cloves garlic sliced
- 50 g onion sliced
- 150 g extra firm tofu cut into pieces
- 80 g carrot (80g = 1 medium), julienned
- 50 g shiitake mushrooms sliced
- 100 g cabbage sliced
- 2 spring onion sliced on a diagonal
- 20 g red pepper sliced
- 1 ½ teaspoon sesame oil
For the Glass Noodle Stir Fry Sauce
- 2 tablespoons light soy sauce
- 1 ½ teaspoon dark soy sauce
- 2 tablespoons mushroom stir-fry sauce or vegan oyster sauce
- 2 teaspoons white sugar
- 1 pinch salt
Instructions
Make the Sauce
- In a small bowl, combine 2 tablespoons light soy sauce, 1 ½ teaspoon dark soy sauce, 2 tablespoons mushroom stir-fry sauce, 2 teaspoons white sugar, and 1 pinch salt.
Soak the Noodles
- In a large bowl, soak 200 g glass noodles in warm (not hot) water. Soak for around 10 minutes. Depending on the ingredients, you may need to soak them for less or more time.
- Once the noodles have soaked, drain them and set aside. Start the rest of the recipe while you wait.
Prep the Vegetables
- If you haven't already, prep all of the vegetables and aromatics.
Stir-Fry the Glass Noodles
- Add 1 ½ tablespoon neutral oil to a large wok over high heat. Once the oil is smoking hot, add 3 cloves garlic (sliced). Stir-fry for a second, then add 50 g onion (sliced).
- Once the onion is aromatic, add 150 g extra firm tofu. Stir-fry until the tofu is golden and slightly charred on the edges (for that delicious smoky taste).
- Add 80 g carrot (julienned) and 50 g shiitake mushrooms (sliced), stir-frying until the vegetables are slightly softened.
- Next, add 100 g cabbage (sliced) and stir-fry for a few seconds. Toss to mix it through the other vegetables.
- Tip the prepared sauce into the wok and immediately add the soaked and drained glass noodles. Toss the wok to mix the noodles into the sauce and distribute the vegetables.
- Add 2 spring onion (sliced on the diagonal) and 20 g red pepper (sliced) to the pan. Stir them in and turn off the heat (they'll cook in the residual heat, but we want that crunch).
- Finish the noodles with a drizzle of 1 ½ teaspoon sesame oil, then serve.
Notes
Make the recipe gluten-free by using tamari in place of light and dark soy sauce.
Equipment
Nutrition
Calories: 603kcalCarbohydrates: 107gProtein: 11gFat: 16gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gSodium: 1395mgPotassium: 572mgFiber: 5gSugar: 11gVitamin A: 7165IUVitamin C: 39mgCalcium: 110mgIron: 4mg
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