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Vegan Claypot Glass Noodles

A comforting vegan dish made with chewy glass noodles and a medley of vibrant vegetables, infused with earthy flavors and perfect for any occasion.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Thai
Calories: 320
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 10 g 2 pc medium sized dried shiitake mushrooms, rehydrated Ensure mushrooms are rehydrated beforehand.
  • 1 tablespoon soy sauce Opt for high-quality soy sauce.
  • 2 tablespoon vegetarian oyster sauce Can use regular oyster sauce as a substitute.
  • 1/4 - 1/2 teaspoon black or dark soy sauce Add more for deeper flavor.
  • 1 tablespoon sugar Balances the savory flavors.
  • 2 teaspoon toasted sesame oil Enhances the dish's aroma.
  • 1/2 cup shiitake mushroom soaking water Reserved from soaking the mushrooms.
  • 2.8 oz dry glass noodles Soak in water before cooking.
  • 1/4 teaspoon black peppercorns Ground for flavor.
  • 1/4 teaspoon white peppercorns Ground for flavor.
  • 6 cloves garlic Provides aroma and taste.
  • 8 stems cilantro Use stems for flavor; roots can be used for a stronger taste.
  • 15 slices ginger Adds warmth to the dish.
  • 1 tablespoon vegetable oil For sautéing.
  • 8 oz mixed mushrooms or vegetables of your choice Use seasonal vegetables for better taste.
  • 4 oz marinated pressed tofu (optional) Adds protein if desired.
  • 1 green onion chopped Can substitute with Chinese celery leaves.
  • Jasmine rice for serving (optional) Complements the dish well.

Method
 

Preparation
  1. Soak the glass noodles in room temperature water for 7-10 minutes until soft. Remove dried shiitake from liquid, reserving the soaking water, slice off stems and thinly slice caps.
  2. In a mortar and pestle, pound the black and white peppercorns until fine. Add garlic and chopped cilantro stems to create a rough paste.
  3. In a bowl, mix soy sauce, vegetarian oyster sauce, dark soy sauce, toasted sesame oil, sugar, and reserved mushroom water. Stir until combined.
  4. Drain noodles and cut into 3-inch sections. Toss noodles in sauce mixture to coat.
Cooking
  1. Heat clay pot over medium heat and add vegetable oil. Add garlic paste and ginger and sauté for 2-3 minutes until garlic is golden.
  2. Add sliced shiitake mushrooms and sauté for 1 minute. Then toss in noodles and sauce. Cover, lower heat, and cook for 3 minutes.
  3. Remove lid, toss noodles gently, and add more dark soy sauce if desired. Cover and cook for another 2 minutes.
  4. If noodles need softening, add splash of reserved water, stir, and cook for another 1-2 minutes. Keep covered off heat.
  5. In a separate skillet, heat oil, add tofu slices and brown until golden. Remove tofu, add mixed mushrooms and vegetables, seasoning with salt until cooked.
  6. Serve noodles topped with sautéed tofu, mushrooms, and vegetables, optionally accompanied by jasmine rice.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on stovetop with a splash of water. Stir gently during cooking to prevent clumping.