Claypot Glass Noodles (Vegan) - Pak Ob Woonsen

Method12 steps · about 45 min

1. 1

   Step 1: Soak the dried shiitake in about 1 cup hot water for about 30 minutes, or until fully rehydrated. Save the soaking water for the sauce and any final noodle adjustments. Meanwhile, soak the glass noodles in separate room-temperature water for 7–10 minutes until soft and pliable.

   Soak glass noodles · 10 minUses 2.8 oz dry glass noodles · water for soaking glass noodles · 2 dried shiitake mushrooms · 1 cup water

2. 2

   Step 2: Remove the dried shiitake mushroom from the soaking water and squeeze out the excess water, reserving the water for the sauce. Slice off the mushroom stems and thinly slice the caps.

   Uses two dried shiitake mushrooms fully rehydrated in hot water; retain liquid

3. 3

   Step 3: Pound peppercorns in a mortar and pestle until fine, then add the garlic (6 cloves) and cilantro stems and pound into a very rough paste.

   Uses ¼ tsp black peppercorns · ¼ tsp white peppercorns · 6 cloves garlic · 8 stalk cilantro stems or roots

4. 4

   Step 4: Make the sauce by combining the soy sauce (5 tsp), oyster sauce, black soy sauce, sesame oil (2 tsp), sugar (1 Tbsp), and ½ cup (120 ml) of the mushroom soaking water (keep the rest of the water). Stir until the sugar is dissolved.

   Uses 5 tsp soy sauce · 2 Tbsp vegetarian oyster sauce (or use regular oyster sauce) · ¼–½ tsp black or dark soy sauce · 1 Tbsp sugar · 2 tsp toasted sesame oil · ½ cup shiitake mushroom soaking water

5. 5

   Step 5: Drain the noodles and cut with scissors into roughly 3-inch sections, then add to the sauce and toss to mix (it won’t really cling to the noodles as the sauce is quite watery, but that’s okay).

   Uses glass noodles soaked seven to ten minutes until pliable · soy sauces, vegetarian oyster sauce, sugar, sesame oil and half cup mushroom-soaking water

6. 6

   Step 6: Put a clay pot or a heavy-bottomed pot on medium heat and add the oil (1 Tbsp), the garlic paste, ginger (15 slice), and sliced shiitake mushrooms. Saute for 2-3 minutes until aromatic and the smallest bits of garlic starts to turn golden.

   Saute claypot aromatics · 3 minUses 15 slice fresh ginger · 1 Tbsp vegetable oil · rehydrated shiitake caps sliced with stems removed · rough paste of ground peppercorns, garlic and cilantro stems or roots

7. 7

   Step 7: Add the noodles and the sauce and toss to mix with the herbs, scraping the bottom of the pot to make sure nothing is stuck. Close the lid and turn the heat down to low. Once you can hear bubbling resume, start the timer for 3 minutes.

   Steam noodles · 3 minUses drained cut glass noodles tossed in watery sauce · garlic paste, ginger and shiitake sauteed two to three minutes

8. 8

   Step 8: After 3 minutes, open the pot and give the noodles a thorough tossing to distribute the sauce, then if you want the colour to be darker you can add a bit more black/dark soy sauce. Close the lid and cook for another 2 mins. *Be sure to keep the heat low to prevent the noodles from scorching.

   Cook noodles further · 2 minUses extra dark soy sauce for darker color · noodles simmered covered three minutes on low heat

9. 9

   Step 9: Open the lid again and taste to check the doneness of the noodles, if you want the noodles to be softer, add a splash of the remaining mushroom soaking water (2-3 tablespoons at a time), then toss and keep it cooking for 1-2 minutes more. Glass noodles are surprisingly resilient to overcooking, so don’t be afraid to add more water if needed.

   Soften noodles if needed · 2 minUses remaining shiitake soaking water, 2–3 tbsp at a time if needed · noodles cooked covered two further minutes

10. 10

    Step 10: Once the noodles are done, take it off the heat and close the lid to keep warm while you cook your toppings.

    Uses glass noodles checked tender and further softened if needed

11. 11

    Step 11: In a large skillet over medium high heat, add just enough oil to thinly coat the bottom. Once hot, add the tofu slices and sear until browned on both sides. Remove the tofu, then add the mushrooms with a small pinch of salt and sear briefly until browned and cooked through. Repeat with any other toppings that need to be cooked.

    Uses 8 oz mixed mushrooms or vegetables of your choice (see note) · 4 oz marinated pressed tofu (optional) · extra oil to coat pan for toppings · a small pinch for searing mushrooms

12. 12

    Step 12: To serve: reheat the noodles briefly if needed, then top with the tofu, mushrooms and vegetables. Sprinkle green onions (1) on top and serve it right in the pot! Serve by itself or with jasmine rice. *The ginger slices are not meant to be eaten so you can remove them before serving if you wish, or just tell your guests.

    Uses 1 green onion (chopped, or a handful Chinese celery leaves) · Jasmine rice for serving (optional) · cooked noodles kept covered and briefly reheated if needed · browned tofu and cooked mushrooms or vegetables