![One-pot glass noodles & braised Chinese mushrooms One-pot glass noodles & braised Chinese mushrooms](https://images.immediate.co.uk/production/volatile/sites/30/2024/01/One-pot-glass-noodles-9ab6a86.jpg?quality=90&resize=556,505)
One-pot glass noodles & braised Chinese mushrooms
- Preparation and cooking time
- Prep:
- Cook:
- plus 1 hr soaking
- More effort
- Serves 4
Ingredients
- 50g dried whole shiitake mushrooms
- 15g dried wood ear fungus
- 50g dried bean curd stick, sliced into 3 (see tip, below)
- 2 tbsp vegetable oil
- 1 garlic clove, finely grated
- thumb-sized piece of ginger (around 20g), finely grated
- 1 tbsp shaosing wine
- 15g Chinese celery, sliced
- 1 tbsp oyster sauce (see tip, below)
- 1½ tbsp light soy sauce
- ½ tbsp dark soy sauce
- ½ tbsp sugar
- 1 small carrot (around 80g), cut into thin strips
- 45g glass noodles
- 1 spring onion, finely sliced
- 1 tsp sesame oil
Method
- STEP 1
Tip the shiitake mushrooms, wood ear fungus and dried bean curd into three separate bowls and pour around 300ml boiling water into each, to cover the contents. Leave for 1 hr, then drain, keeping only the mushroom water.
- STEP 2
Cut the stems away from the shiitake mushrooms, then slice the stems and tops into even strips and set aside. Slice the bean curd into 5cm-thick pieces and set aside, then thinly slice the wood ear fungus into pieces, too, before setting aside.
- STEP 3
Heat 1 tbsp of the vegetable oil in a pan over a medium-high heat. Add half the garlic and all the ginger, stir in the mushrooms and cook on a medium-high heat for 1 min before adding the shaosing wine. Mix, then tip into a bowl and set aside. In the same pan, still over a medium-heat, add the remaining 1 tbsp vegetable oil and the remaining garlic, then stir in the Chinese celery and cook for 1 min before setting aside.
- STEP 4
Combine the mushroom water with 250ml cold water in the pan and bring to the boil. Add back the mushrooms and bean curd and cook on a medium-low heat for 15 mins. Add the oyster sauce, light soy sauce, dark soy sauce, sugar and ½ tsp salt, then mix well.
- STEP 5
Add the wood ear fungus, cook for 10 mins, then add the Chinese celery and carrot strips and cook for 5 mins.
- STEP 6
Put the glass noodles in a heatproof bowl, then pour over boiling water and soak for 3-4 mins. Drain the glass noodles, add to the pan and mix well, then cook for a further 2-3 mins. Scatter over the spring onions and drizzle over the sesame oil to serve.