Vegan Clay Pot Glass Noodles
Ingredients: white peppercorns, black peppercorns, garlic, cilantro stems, ginger · 45 min cook time · 450kcal · ~₩12,900
Ingredients
1작은술 white peppercorns, 1작은술 black peppercorns, 3쪽 garlic, 10g cilantro stems, 20g ginger, 2큰술 vegetarian mushroom sauce, 1작은술 dark soy sauce, 2큰술 regular soy sauce, 1큰술 toasted sesame oil, 1큰술 sugar, 30g dried shiitake mushrooms, 150g glass noodles (Pine Brand), 1큰술 cooking oil, 100g mixed Asian mushrooms, 50g pressed tofu, 50g sugar snap peas, 1꼬집 salt, 0.25개 red bell pepper, 10g green onions
Instructions
1. Prepare the herb paste: Pound white peppercorns, black peppercorns, garlic, and cilantro stems (or roots if available) into a rough paste. Set aside.
2. Prepare the sauce: In a bowl, combine vegetarian mushroom sauce, dark soy sauce, regular soy sauce, toasted sesame oil, and sugar. Soak dried shiitake mushrooms in hot water for about 30 minutes to rehydrate. Remove mushrooms, squeeze out excess water, and reserve the mushroom water. Add about half a cup of mushroom water to the sauce and stir to dissolve the sugar. Reserve remaining mushroom water.
3. Prepare the glass noodles: Soak glass noodles in room temperature water for 7-10 minutes until pliable. Cut the noodles into approximately 3-inch sections. Pour the prepared sauce over the noodles and mix well.
4. Prepare the shiitake mushrooms: Remove the tough stems from the rehydrated shiitake mushrooms and thinly slice the caps.
5. Cook the noodles: Heat a thick-bottomed clay pot (or any pot) on low heat with a little oil. Add the herb paste, ginger, and sliced shiitake mushrooms. Turn the heat to medium and cook until aromatic. Add the sauce-coated noodles to the pot, scraping any bits from the bottom. Mix well.
6. Simmer the noodles: Cover the pot and turn the heat to the lowest setting. Cook for 3 minutes, starting the timer once bubbling begins.
7. Continue cooking: After 3 minutes, open the pot, toss the noodles, and redistribute the liquid. If the noodles are still too chewy or the liquid is low, add a little more reserved mushroom water or regular water. Optionally, add a little more dark soy sauce for color. Cover and cook for another 2-3 minutes.
8. Prepare the toppings: While the noodles are cooking, sear your desired toppings (e.g., mixed Asian mushrooms, pressed tofu, sugar snap peas, red bell pepper) in a pan with a little salt until cooked to your liking.
9. Serve: Top the cooked noodles with the prepared vegetables and a sprinkling of green onions. Close the pot and bring it to the table to serve.
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