Quick Asian

Bean thread noodles with tofu and eggplant

Name: Bean thread noodles with tofu and eggplant
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 4
Cuisine: /asian, /asian recipes
Ingredients: 1/2 cup dried shiitake mushrooms, sliced; 4 pieces dried black fungus (see note); 100g bean thread vermicelli (glass noodles); 1 tablespoon sunflower oil; 1 tablespoon finely grated ginger; 1 long red chilli, thinly sliced; 1 garlic clove, thinly sliced; 1 eggplant, chopped; 100g punnet fresh shiitake mushrooms, sliced; 1 cup (250ml) vegetable stock; 2 tablespoons soy sauce; 1 tablespoon hoisin sauce; 1 teaspoon sesame oil; 2 bunches broccolini; 300g silken tofu, chopped

Rate now

30m

10m

Bean thread noodles with tofu and eggplant

Jump to recipe

by Jill Dupleix

Food writer

Oct 03, 2015

Jill Dupleix shows us how going meat-free isn't an issue when mushrooms and eggplant bring such satisfying flavours and textures to the table.

1/2 cup dried shiitake mushrooms, sliced
4 pieces dried black fungus (see note)
100g bean thread vermicelli (glass noodles)
1 tablespoon sunflower oil
1 tablespoon finely grated ginger
1 long red chilli, thinly sliced
1 garlic clove, thinly sliced
1 eggplant, chopped
100g punnet fresh shiitake mushrooms, sliced
1 cup (250ml) vegetable stock
2 tablespoons soy sauce
1 tablespoon hoisin sauce
1 teaspoon sesame oil
2 bunches broccolini
300g silken tofu, chopped

Method

1.

Soak dried shiitake and black fungus in hot water for 30 minutes, then drain. Gently tear any large fungus pieces.
2.

Meanwhile, cook noodles according to packet instructions.
3.

Heat oil in a frypan over medium-high heat. Add ginger, chilli and garlic, then stir-fry for 1 minute. Add eggplant and stir-fry for 1 minute. Add fungus and fresh and dried shiitake, then stir-fry for 2 minutes. Add the stock, soy sauce, hoisin sauce and sesame oil, then bring to a simmer. Add broccolini and cook for 2 minutes or until tender. Add noodles and toss for 1 minute or until heated through. Serve topped with tofu.