A meatless, simple stir fry glass noodles that is tasty and delicious. Serve with some cut chillies in soy sauce makes a satisfying meal.
100 gm glass noodles – soaked for 10-15 minutes
3 pieces King oyster mushrooms – rinsed, removed the head and tear the stems into strips [keep the head for other dishes or slice into thin strips]
80 gm wet foo peh – cut strips [I used 1 packet ready fried foo peh]
50 gm red carrots – peeled and shredded
1-2 tbsp oil
some chopped ginger
some chopped Chinese celery for garnishing
mushroom stock granules or vegetarian stock granules
vegetarian oyster sauce
salt to taste
sesame seed oil
- Fry mushrooms in wok without oil until fragrant [water will ooze out from the mushrooms, then dries up]. Push aside, add in oil, saute ginger until aromatic.
- Add in foo peh, carrots and seasoning. Stir fry to mix well and add in water to cover ingredients. Bring to boil.
- Add in glass noodles, continue to stir fry lightly until the water dries up and the noodles are moist. Drizzle in some sesame seed oil and add in cut celery.
- Dish up. Serve immediately.