Glass Noodles Stir-Fry – Vegetarian Style
Pounded Ingredients
Main Ingredients
Seasoning & Garnish
Step-by-Step Instructions
Follow each step to make the recipe successfully.
Prepare Aromatics
Pound 5 cloves of garlic and 5 spicy chilies until coarsely crushed. Set aside.
Soak Glass Noodles
Place 200g glass noodles in a bowl and soak in water for until softened. Drain well before use.
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.
Sauté Aromatics
In the same wok with some oil, add the pounded garlic and chilies. for until fragrant.
Add Mushrooms
Add 1 cup of sliced mushrooms to the wok and cook for until the mushrooms are soft.
Combine Noodles and Vegetables
Add the soaked glass noodles, 2 handfuls of mustard greens, and 1/2 cup of shredded carrot to the wok. the heat to low.
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.
Mix and Cook
Mix all ingredients well on low heat, ensuring the noodles and vegetables are evenly coated with the seasonings. Continue cooking for until the mustard greens are tender and the glass noodles are soft.
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.
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.
Before You Cook
Helpful details before you startIngredient SubstitutionsMissing something? View suitable alternatives.View 2 swaps
No Garlic (fresh)?
- 1/4 tsp garlic powder (per clove)
- 1/2 tsp garlic granules (per clove)
No Shallot?
- 1 small onion + 1 small garlic clove
- Sweet onion (1:1, milder)
Variations
Simple ways to adapt this recipe.
- Add other vegetables like bell peppers or cabbageCustomise
- For a nonDietary option
Vegetarian option, add shrimp or chicken.
Your Notes
Save your personal tweaks, substitutions and cooking adjustments.
Saved only on this device.Example: Used less salt, cooked 5 minutes longer, added extra coriander.
Included when you print this recipe.
More from a pinch of Salt by Sara
Other recipes converted from a pinch of Salt by Sara's cooking videos.
Pumpkin Curry
Cuisine
Indian · South Indian
Prep + Cook Time
35 Minutes
Difficulty Level
Easy
Apam Gula Merah (Steamed Brown Sugar Cake)
Cuisine
Malaysian
Prep + Cook Time
2 hr 5 min
Difficulty Level
Easy
Crispy Nestum Tofu
Cuisine
Southeast Asian · Malaysian
Prep + Cook Time
25 Minutes
Difficulty Level
Easy
Sweet and Sour Fried Fish
Cuisine
Asian · Southeast Asian
Prep + Cook Time
40 Minutes
Difficulty Level
Medium
Sweet Corn Agar Agar Pudding
Cuisine
Malaysian · Dessert
Prep + Cook Time
2 hr 30 min
Difficulty Level
Easy
Kuih Keria (Sweet Potato Doughnuts) - Malaysian Style
Cuisine
Malaysian · Southeast Asian
Prep + Cook Time
40 Minutes
Difficulty Level
Easy
You might also like
Other recipes in the same cuisine, meal type, or style — ready to cook whenever you are.
Paneer Masala - Restaurant/Dhaba Style
Cuisine
Indian · North Indian
Prep + Cook Time
55 Minutes
Difficulty Level
Medium
Chole Masala - Quick & Easy Chickpea Curry
Cuisine
Indian · North Indian
Prep + Cook Time
45 Minutes
Difficulty Level
Easy
Crispy Spicy Onion Paratha
Cuisine
Indian · North Indian
Prep + Cook Time
45 Minutes
Difficulty Level
Medium
Paneer Paratha with Green Chutney
Cuisine
Indian · North Indian
Prep + Cook Time
40 Minutes
Difficulty Level
Medium
Rajma Chawal (Kidney Beans and Rice) Eating Show
Cuisine
Indian · North Indian
Prep + Cook Time
—
Difficulty Level
Not Applicable (Eating Show)
Afghani Paneer – Restaurant Style
Cuisine
Indian · North Indian
Prep + Cook Time
45 Minutes
Difficulty Level
Comments (0)
Sign in to leave a comment on this recipe.
Loading comments...