This ginger and spring onion oyster mushrooms with glass noodle dish is full of fragrance, simple to make, yet offers rich layers of flavours. The tender oyster mushrooms paired with glass noodles that soaks up the broth, plus the crispy-on-the-outside, soft-on-the-inside crispy bean roll (fried soy product), make it unforgettable after just one bite. The aroma of ginger and spring onions permeates the whole dish, not only whetting the appetite but also giving a warm feeling.
Crispy bean roll is a fried soy product that becomes slightly crispy on the outside after absorbing the broth, while the inside is filled with savoury juices, adding extra texture to the dish. Mushroom powder enhances the umami flavour. For a richer taste, you can add a bit of shredded red chilli for a mildly spicy kick that boosts the flavour.
Ingredients (1-2 servings)
- Oyster mushrooms – 200g
- Glass noodle – 40g
- Ginger slices – 3 to 4 slices
- Spring onions – 4 to 5 stalks
- Vegetable oil – 3 tablespoons
- Salt – ½ teaspoon
- White pepper powder – 1/3 teaspoon
- Black pepper powder – 1/3 teaspoon
- Mushroom powder – 1/3 teaspoon
- Crispy bean roll (fried soy product) – 4 pieces (adjust according to preference)
Direction
- Soak the glass noodle in cold water until softened, then set aside.
- Finely slices the ginger. Chop the spring onions. Then, set aside.
- Heat a frying pan over high heat and add the vegetable oil. Once the oil is hot, add the ginger slices and chopped spring onions. Stir-fry them until the aroma is released.
- Add the oyster mushrooms and stir-fry over high heat, allowing the mushrooms to release their aroma and moisture. Add salt, white pepper powder, black pepper powder, and mushroom powder, and continue to stir-fry evenly, letting the seasoning fully absorb into the mushrooms.
- When the oyster mushrooms are slightly softened, add about 200ml of water, then put glass noodle and crispy bean rolls into the pan. Keep boiling over high heat, allowing the glass noodle and crispy bean rolls to soak up the delicious broth. If you add more crispy bean rolls, increase the water accordingly to ensure all ingredients absorb enough broth.
- Once the glass noodle and crispy bean rolls are fully softened and the broth has been absorbed, turn off the heat and plate the dish. The fragrant ginger and spring onion oyster mushrooms with glass noodles is ready to serve!
This dish is not only simple to make but also rich in nutrients, making it a great choice for any plant-based meal. Whether paired with a staple food or enjoyed on its own, you’ll taste the pure deliciousness from the ingredients. Give it a try and let ginger and spring onion oyster mushrooms become a new favourite on your table.
