Stir-fried Glass Noodles with Shredded Mushrooms and Vegetables 雜菌蔬菜炒粉絲

A flavorful and light Cantonese stir-fry featuring bouncy glass noodles tossed with a medley of shredded shiitake mushrooms, wood ear mushrooms, carrots, and cabbage, seasoned with soy sauce and sesame oil.

Nutrition (per serving)

Ingredients

• 100g Glass noodles
• 5 Dried shiitake mushrooms
• 5g Dried wood ear mushrooms
• 1 Carrot, shredded
• 150g Cabbage, shredded
• 100g Mung bean sprouts
• 2 cloves Garlic, minced
• 2 tbsp Light soy sauce
• 1 tsp Dark soy sauce
• 1 tsp Sugar
• 1/2 tsp White pepper
• 2 tbsp Vegetable oil
• 1 tsp Sesame oil
• 1/4 cup Water or mushroom soaking liquid
• A pinch of Salt

Steps

1. Soak dried shiitake mushrooms and wood ear mushrooms in warm water until softened. Reserve the soaking liquid. Once soft, slice the shiitake mushrooms thinly and shred the wood ear mushrooms. Soak glass noodles in hot water for 5-7 minutes until pliable but still slightly firm; drain and snip with scissors if too long.
2. In a small bowl, combine light soy sauce, dark soy sauce, sugar, and white pepper. Mix well.
3. Heat vegetable oil in a large wok or frying pan over medium-high heat. Add minced garlic and stir-fry until fragrant. Add shredded shiitake mushrooms and wood ear mushrooms, stir-fry for 2-3 minutes.
4. Add shredded carrot and cabbage to the wok. Stir-fry for 3-4 minutes until they begin to soften.
5. Add the prepared glass noodles and the sauce mixture to the wok. Pour in water or reserved mushroom soaking liquid. Toss everything well to ensure the noodles are evenly coated with the sauce. Continue to stir-fry for another 2-3 minutes.
6. Add mung bean sprouts and a pinch of salt. Stir-fry briefly for 1 minute until sprouts are just cooked through. Drizzle with sesame oil before serving.

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