Glass Noodles Stir-Fry – Vegetarian Style

Step 1: Prepare Aromatics

Pound 5 cloves of garlic and 5 spicy chilies until coarsely crushed. Set aside.

Step 2: Soak Glass Noodles

Place 200g glass noodles in a bowl and soak in water for 15-20 minutes until softened. Drain well before use.

Step 3: Fry Tofu

Heat cooking oil in a wok over medium heat. Add the cubed soft tofu and fry until slightly brown and crispy on the outside. Remove from wok and set aside.

Step 4: Sauté Aromatics

In the same wok with some oil, add the pounded garlic and chilies. Sauté for 1-2 minutes until fragrant.

Step 5: Add Mushrooms

Add 1 cup of sliced mushrooms to the wok and cook for 2-3 minutes until the mushrooms are soft.

Step 6: Combine Noodles and Vegetables

Add the soaked glass noodles, 2 handfuls of mustard greens, and 1/2 cup of shredded carrot to the wok. Reduce the heat to low.

Step 7: Season the Stir-Fry

Sprinkle 1 tsp mushroom seasoning, 1 tsp white pepper, 1/2 tsp black pepper, and salt to taste over the ingredients in the wok.

Step 8: Mix and Cook

Mix all ingredients well on low heat, ensuring the noodles and vegetables are evenly coated with the seasonings. Continue cooking for 3-5 minutes until the mustard greens are tender and the glass noodles are soft.

Step 9: Add Red Chili

Add 1 deseeded and sliced red chili to the stir-fry for an extra touch of color and mild heat. Mix gently.

Step 10: Finish and Serve

Turn off the flame once the mustard greens and glass noodles are soft and cooked through. Transfer to a serving dish and garnish with fried shallots before serving hot.

• Add other vegetables like bell peppers or cabbage.

• For a non-vegetarian option, add shrimp or chicken.