29min 4 ppl
Vegan Clay Pot Glass Noodles
37 minutes
4 people
Medium31–60 min or 7–12 steps
37 min · 6 steps
Medium: 31–60 min or 7–12 steps
300 kcalper person
Protein 14g
Carbs 40g
Fats 9g
About this dish
A fully plant-based clay-pot noodle bake, golden tofu and king oyster mushrooms baked with glass noodles under a garlic-and-peppercorn broth and finished with crispy shallots.
Allergy Info
Gluten, Soya, Sesame
Diet Info
Vegan
Ingredients
Fresh Produce
- King oyster mushroomssliced150 g
- Garlic cloveshalf pounded to a paste, half thinly sliced8
- Gingerjulienned20 g
- Coriander rootpounded3
- Celery stalkscut into 3cm lengths2
- Spring onionscut into 3cm lengths2
Plant Proteins
- Firm tofucut into 2cm cubes200 g
Dried Goods
- Glass noodlessoaked in warm water for 15 minutes and drained150 g
- Sugar1 tsp
- Crispy fried shallotsto serve20 g
Spices & Seasonings
- White Peppercornscoarsely crushed1 tsp
Oils & Condiments
- Vegetarian oyster sauce2 tbsp
- Light soy sauce2 tbsp
- Dark soy sauce1 tbsp
- Sesame Oil1 tbsp
- Vegetable stock200 ml
Utensils
- Mortar and pestle
- Mixing bowl
- Ovenproof dish
- Chopping board
- Sharp knife
Method
1
Using a mortar and pestle, pound half the garlic with the coriander root and white peppercorns to a coarse paste.
Approx. 5 minutes
2
Stir the pounded paste into the vegetarian oyster sauce, light soy sauce, dark soy sauce, sugar, sesame oil and vegetable stock in a mixing bowl until the sugar dissolves.
Approx. 3 minutes
3
Spread the drained glass noodles over the base of an ovenproof dish and scatter over the sliced garlic, ginger and celery.
Approx. 4 minutes
4
Arrange the tofu and king oyster mushrooms on top of the noodles and pour over the sauce mixture, tossing gently to coat.
Approx. 3 minutes
5
Cover tightly with foil and bake at 200°C for 20 minutes until the mushrooms are tender and the noodles have absorbed the liquid.
Approx. 20 minutes
6
Scatter over the spring onions and crispy fried shallots, and serve straight from the dish.
Approx. 2 minutes
