I love cooking one-pan meals that require little meal preparation and clean up. If it weren’t for easy meals, I would hardly cook at all!
Stir-fries like this glass noodle dish are something I like to cook in heavy rotation. In one pan I incorporate a little bit of everything - starch, protein, and vegetables. This recipe, in particular, has some unique ingredients that may prompt you to take a trip to your local Asian grocer. But, the good news is that there are likely substitutes you can find in your local market.
Here are some tried substitutes that work well:
Mirin is Japanese sweet rice wine. If you don’t have it around or can’t find it in your grocery store, you can make a substitute by mixing 1 tablespoon of rice vinegar or dry white wine and ½ teaspoon of sugar.
Mung bean noodles are commonly called cellophane noodles, bean threads, or glass noodles in Chinese cuisine. Cellophane noodles can also be made out of potato starch or yam. In Korean cuisine, potato starch noodles are called japchae. Regardless of what these noodles are made from, when rehydrated, the noodles become translucent and have a springy, al dente texture. Note that these noodles are also gluten-free. If you can’t find any of these varieties in your local store, rice vermicelli noodles can also be used.
Yuba is tofu skin and is usually sold dried. Dried versions will need to be rehydrated before using. If you’re having a hard time finding yuba or fried tofu, you can use tempeh.
Have fun with this recipe and comment below with any thoughts or questions!
Vegan Stir-fried Glass Noodles
1½ tablespoons (4½ teaspoons) soy sauce
1 tablespoon mirin
1 tablespoon sesame oil
4.2 ounces (120 grams) mung bean noodles
2 tablespoons olive oil or other neutral oil
1-inch knob of ginger, thinly sliced
2 cloves garlic, crushed
1 medium yellow onion, sliced
9.5 ounces (270 grams) king oyster mushroom, sliced
1.75 ounces (50 grams) shitake mushrooms, sliced
4 ounces (113 grams) fried tofu, sliced
5 ounces 142 grams) fresh or rehydrated yuba (I like this one)
1 bunch spinach
Make the sauce: In a small bowl, mix together soy sauce, mirin, and sesame oil. Set aside.
Soak mung bean noodles in a large bowl of hot but not boiling water to rehydrate for about 20 minutes.
While noodles are soaking, heat oil in a medium non-stick skillet, over medium-high heat until warm, about 1 minute. Add ginger, garlic, and onion, Saute until onions are translucent about 3 minutes.
Stir in king oyster and shitake mushrooms and cover with lid. Let mushrooms cook until softened, about 4 to 6 minutes.
Stir in fried tofu, yuba, and spinach. Cover with lid and cook until spinach is wilted and tofu is heated through about 2 to 3 minutes.
Remove skillet from heat and stir in rehydrated mung bean noodles. Pour prepared sauce over noodles and mix until evenly distributed. Plate and serve.