The spicy garlic shiitake mushrooms and glass noodles dish is the perfect blend of flavors to satisfy your cravings during the summer. By using vegetarian oyster sauce, this dish can also be enjoyed by those who prefer animal-free options.
The Best Company: Garlic and Glass Noodles
This dish gives garlic and glass noodles, one of our favorite flavor combinations, another chance to shine.
It has a flavor that’s impossible to resist. The barely-cooked garlic retains its raw-garlic sweetness while also boasting a sharp, zippy flavor.
The glass noodles take in the soy sauce and sugar, which provides a nice balance, and enjoy every last drop. Additional heat is provided by chopped chili in this preparation.
Umami Flavor Bombs, Shiitake Mushrooms
The noodles are shaped like little nests and placed atop a blanched shiitake mushroom instead of the usual toppings of scallops, shrimp, or diced king oyster mushrooms.
Another concept we borrowed from the Chinese web. We were inspired to create our own version of this dish after witnessing how delicious it was to hear the sizzle of hot oil atop tiny mounds of garlic on mushrooms and noodles.
We crosshatch-score the mushrooms so that all of the sauce flavors permeate the mushroom. Additionally, oyster sauce (or vegetarian oyster sauce) is used as a finishing touch to season the mushrooms.
In addition to being a delicious main course, this recipe can also be used as a tasty appetizer.
So, without further ado, here is the recipe.
- 16 medium shiitake mushrooms
- 50g of mung bean vermicelli
- 2 chopped red Thai bird chilies
- 3 tablespoons of vegetable oil
- 3 tablespoons of hot water
- 2 tablespoons of oyster sauce or vegetarian oyster sauce
- 1 1/2 tablespoons of light soy sauce
- 1 1/2 tablespoons of minced garlic
- 1 tablespoon of chopped cilantro
- 3/4 teaspoon of sugar
- Heat up some water in a pot of suitable size. Clean the shiitake mushrooms by removing the stems and giving them a quick rinse under running water.
- Put the garlic and chilies in a small, heat-safe bowl and mince the garlic. In other words, put aside.
- Add the mung bean vermicelli when the water boils. You can see them soften as soon as they enter the hot liquid. Using a strainer or a pasta spoon, remove the noodles, drain them, and then set them aside.
- Put the mushrooms in a pot of boiling water for 2 minutes or until they are fork-tender.
- Once the water has been drained off the mushrooms, you can use a paring knife to score them in a crisscross pattern, cutting deeply into the mushroom without cutting all the way through. Coat the mushrooms in oyster sauce or a vegetarian substitute.
- Gather a handful of the glass noodles and roll them into a nest that fits around your first two fingers. Sprinkle atop each mushroom.
- Bring the oil to a shimmer in a small saucepan over medium heat. Splash the garlic and chilies with a tablespoon of oil, and then return the remaining oil to the stovetop to keep warm.
- Add light soy sauce, hot water, and sugar to the garlic and chili paste. Mix well and serve atop the noodles in each mushroom. Spread the remaining sauce over the mushrooms.
- Bring the oil back to temperature until it shimmers, and drizzle just a bit over the top of each mushroom. The noodles need to sizzle when you put garlic on them. Sprinkle with cilantro, and serve.