It’s suppose to be tofu Tuesday in our house, but I just can’t seem to figure out a good tofu dinner for tonight. So to still honor our meatless dinner, I decided to make one of my mom’s quick and easy stir fry meals. She always adds ground pork and dried shrimp. I just opted for a version with more veggies.
Serving Size: 2
Cook Time: 5 minutes
8 oz bean thread noodles
2 tablespoons vegetable oil
1 small onion, quartered
6 oz dried shitake mushrooms, cut into pieces and soaked in warm water
1 cup sliced red and yellow bell peppers
1 cup cabbage, shredded
1/2 cup water
2 tablespoons oyster sauce and 1 tablespoon mushroom soy sauce
1 teaspoon white pepper
Soak the noodles in hot water until they become soft, about 15 minutes. Drain and set aside.
Heat up a wok on medium heat and add the oil. Stir fry the onion, mushrooms, bell peppers, and cabbage until they become a little wilted, about 2-3 minutes. Add in the water, oyster sauce, soy sauce and white pepper and stir to combine. Toss in the noodles and stir continuously until the noodles are cooked, about 2-3 minutes. Serve immediately.
The great thing about cooking with bean thread noodles is how soft it gets once it’s soak. As you stir fry it in the wok, it just soaks up the sauce. These noodles do get sticky, so if you want, before cooking them, cut them so they are easier to stir.