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Spicy Garlic Shiitake Mushrooms with Glass Noodles
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5 from 3 votes

Spicy Garlic Shiitake Mushrooms with Glass Noodles

This spicy garlic shiitake mushrooms with glass noodles is another quick summer dish that you can whip up without too much time at the stove. It’s vegetarian (as long as you sub in vegetarian oyster sauce), easy to make, and only has 10 ingredients!
Prep Time20 minutes
Cook Time10 minutes
Total Time30 minutes
Course: Main Course
Cuisine: Chinese
Servings: 4
Calories: 127kcal
Author: Sarah

Ingredients

  • 16 medium shiitake mushrooms
  • 1 1/2 tablespoons garlic (minced)
  • 2 red Thai bird chilies (chopped)
  • 1 bundle mung bean vermicelli (50g/1.75 ounces)
  • 3 tablespoons vegetable oil
  • 2 tablespoons oyster sauce (or vegetarian oyster sauce)
  • 1 1/2 tablespoons light soy sauce
  • 3 tablespoons hot water
  • 3/4 teaspoon sugar
  • 1 tablespoon cilantro (chopped)
US Customary - Metric

Instructions

  • Bring a medium pot of water to a boil. Remove the stems from the shiitake mushrooms, and rinse them to remove any dirt.
  • Add the minced garlic and chopped chilies to a small heatproof bowl. Set aside.
  • When the water is boiling, add the mung bean vermicelli. You’ll see them soften immediately when they hit the hot liquid. Remove the noodles with a strainer or pasta spoon, drain, and set aside.
  • Add the mushrooms to the boiling water, and blanch until tender, about 2 minutes.
  • Drain, and when they’re cool enough to handle, use a paring knife to score the mushrooms with a crisscross pattern, cutting deep into the mushroom without slicing all the way through. Brush the mushrooms with oyster sauce or vegetarian oyster sauce.
  • Take a small amount of the glass noodles, forming it into a nest around your index and middle fingers. Place on top of each mushroom.
  • Heat the oil in a small saucepan until it’s shimmering. Pour about 1 tablespoon of the oil over the garlic and chilies, and set the rest of the oil back on the stove to keep warm.
  • Add the light soy sauce, hot water, and sugar to the garlic/chili mixture. Stir until combined, and spoon over the top of the noodles on each mushroom. Drizzle any remaining sauce evenly over the mushrooms as well.
  • Heat up your oil again until it’s shimmering, and carefully pour a small amount over each mushroom. Any garlic on the noodles should sizzle on contact. Sprinkle with cilantro, and serve.

Nutrition

Calories: 127kcal | Carbohydrates: 7g | Protein: 2g | Fat: 11g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 629mg | Potassium: 207mg | Fiber: 2g | Sugar: 2g | Vitamin A: 25IU | Vitamin C: 5mg | Calcium: 12mg | Iron: 1mg