For many of us, a new year is a time to reset our habits and commit to new healthier ones. It’s a time to get out the bucket list and review all the skills we have wanted to develop and get to work. Perhaps some of you relish these reflections, commitments and new positive directions. I guess I do too, but I am best at achieving them when I make a commitment that I need to show up for.
If learning to cook is on your bucket list, we've got you covered. Our Culinary Boot Camp provides the entirety of basic cooking techniques in just one week, but if you are more inclined to take your time, we have classes happening every week to support you. The other thing that inspires me to get cracking on my goals is to have something to look forward too, like my upcoming trip to Mexico. I’m quite sure I won’t reach my weight loss goal in the next week; sadly it will take a lot longer than that. Even though I may not be entirely bikini ready by next week, I can start making smart decisions toward my goals and having some fun with it.
There is something else in the horizon I always look forward to… Chinese New Year, this year starting on February 10th, the “Year of the Dragon.” If you are like me and are looking for fun new healthy recipes, especially ones that can teach new cooking techniques and help to usher in the New Year, this largely plant-based recipe should be right up your ally!
Let’s start with a little education on glass noodles. You may hear the term glass noodles used for different types of noodles: rice stick, mung bean or sweet potato noodles can all be referred to as glass noodles. All three of these noodle types are cooked very differently from a traditional Italian pasta, primarily because none of them contain gluten. Gluten is something that is developed in traditional Italian pasta to give the noodle structure and to keep it from falling apart when it is cooked. Gluten is created when liquid, usually water, is added to wheat flour and kneaded. Glass noodles do not contain wheat or gluten, bonus for anyone trying to cut down on gluten or who is gluten intolerant. All varieties of glass noodles are soaked in water prior to eating but sweet potato varieties are boiled briefly after soaking. For this recipe, I am using Sweet Potato Glass Noodles.
The texture of the sweet potato noodles may occur slimy to you if you have never had them. I absolutely love the texture and the way that the noodles absorb the flavor of the sauce. I’m not sure there is another noodle that takes on the flavor of the sauce as well as the sweet potato glass noodle. This is a noddle dish where the sauce and noodle become one, you will not see any sauce left in the dish yet the noodles will feel completely coated. These noodles can also be served cold as a salad or as an appetizer.
Glass Noodles with Mushrooms and Chinese Broccoli
Scroll down for a printable version of this recipe
Yield: Four 2-cup servings
Prep time: 50 minutes
Inactive time: 30 minutes
Cook time: 10 minutes
Total time: 1.5 hours
7 ounces sweet potato glass noodles
1 bunch scallions
3 cloves garlic, minced
1 tablespoon fresh ginger, peeled and grated
14 to 16 ounces mushrooms (shiitake, enoki, oyster, white or cremini mushrooms in any combination)
8 ounces Chinese broccoli, or regular broccoli
3 tablespoons grapeseed oil
1 teaspoon Szechuan peppercorns, you can omit these and or add 1 teaspoon of fresh cracked pepper
2 tablespoons oyster sauce
1 tablespoon dark soy
1 tablespoon light soy
1 teaspoon sugar
*You can substitute vegetarian oyster sauce to make this a completely vegetarian dish.
*To make this recipe gluten-free, substitute 2 tablespoons tamari for the soy sauces. Omit the sugar and oyster sauce and add 2 tablespoons of honey.
Step 1: Soak the Glass Noodles
Place the noodles in a bowl and cover with cold water. They need to soak for at least 30 minutes but can easily handle being soaked longer in the refrigerator. If you wanted to soak them before you leave for work in the morning, they will be ready when you get home.
Step 2: Mise en Place
People think of mise en place (together in place) as a French way of thinking about cooking but in my opinion the true masters are the Chinese. It is essential to have all prep done and all ingredients and tools in order before you begin to cook. The one exception for this recipe is that you should have your water for cooking the noodles on the stove starting to warm up. That way when all ingredients are prepped and ready you are not waiting around forever for the water to boil.
Peel and mince garlic, peel and grate ginger.
Wash green onions, trim the root end off and remove any withered green parts. Mince two of the green onions and slice the rest, keep these separated. If you can slice the onions on the bias, it will look more traditional but it is not essential.
*Hold the scallion straight and angle your knife 45 degrees and slice down the scallion to create this classic Chinese look.
*The ginger, garlic and green onion mixture is a classic aromatic flavoring for Chinese cooking.
Rinse the Chinese broccoli and separate the leaves from the stems. Shred the leaves and cut the stems in long thin pieces. If using regular broccoli, separate the florets from the stems, cut the florets into small ½-inch size pieces and the stems into long thin strips.
If the mushrooms are relatively clean, simply brush them off and cut them into thin slices. Enoki mushrooms simply need the end cut off; the end is where the mushrooms are all attached to one another.
Measure Szechuan peppercorns, oyster sauce, light soy and dark soy… have the sugar, salt or any substitutions you might be making, ready.
Step 3: Cook the Noodles and Assemble the Dish
Before you start cooking the aromatics and vegetables, make sure the water for the noodles is at a full boil. I do not salt the water for these types of noodles when I am adding such a salty sauce to them. Just bring a big pot of water to a full boil and have at the ready.
Next heat a deep heavy-duty skillet or wok on high heat. Give it a good 3 to 5 minutes and make sure it is very hot. Right before I add the oil, I turn the heat down to medium high. Make sure you have a slotted spoon ready to remove the Szechuan peppercorns if using (if you are using black pepper, omit this step all together and add the pepper when you add the sugar at the end) you will need to move fast from here on out.
Start Cooking:
Add the oil to the hot pan, add the Szechuan peppercorns and immediately start removing them. These numbing little peppercorns will impart their unique flavor and sensation instantly and start to burn, so take them out fast.
After removing the peppercorns quickly add the ginger, garlic and minced scallions. Sauté for 20 seconds and immediately follow with the mushrooms. Sauté the mushrooms with the aromatics, stirring frequently.
While you are sautéing the mushrooms, add the broccoli stems (and florets if you are using regular broccoli) to the boiling water and follow immediately with the glass noodles and stir a few times. Cook the noodles and broccoli for 2 minutes and drain.
After the mushrooms start to wilt and brown slightly, (this should take about the same time as cooking the noodles and broccoli) add the Chinese broccoli leaves and scallions that have been cut on the bias and sauté for 30 seconds. Add the drained noodles and cooked broccoli to the mushrooms and toss with the oyster sauce, light soy, dark soy and sugar cooking just until everything is warm. Turn off the heat and serve.
If you like a little spice, feel free to add a little chili garnish or some sriracha to this. This is a recipe that can easily be adapted to utilize other vegetables or meat if you wish. Red peppers, carrots, Bok choy, cabbage, bean sprouts and snow peas are great options. If you want to add beef or chicken to this recipe slice it very thinly or dice it very small. You would cook the meat right after the Szechuan peppercorns and before the aromatics are added.
If you are looking for more fundamental cooking classes to reach your culinary goals whether that be spicing up your plant-based diet, trying new cuisines, eating heathy or just learning how to cook, check out an upcoming cooking class. Here are a few highlights coming up in February:
- Hands-On Vegan Voyage Saturday, February 10 12pm
- Hands-On Asian Boot Camp Saturday, February 17 10am
- Hands-On Cooking for Life: Eating to Nourish your Body and Mind Thursday, February 22 6pm
- Hands-On The Magic of Mushrooms Tuesday, February 27 6pm
Glass Noodles with Mushrooms and Chinese Broccoli
Ingredients
- 7 ounces sweet potato glass noodles
- 1 bunch scallions
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, peeled and grated
- 14 to 16 ounces mushrooms (shiitake, enoki, oyster, white or cremini mushrooms in any combination)
- 8 ounces Chinese broccoli, or regular broccoli
- 3 tablespoons grapeseed oil
- 1 teaspoon Szechuan peppercorns, you can omit these and or add 1 teaspoon of fresh cracked pepper
- 2 tablespoons oyster sauce
- 1 tablespoon dark soy
- 1 tablespoon light soy
- 1 teaspoon sugar
Instructions
- Place the noodles in a bowl and cover with cold water. They need to soak for at least 30 minutes but can easily handle being soaked longer in the refrigerator.
- Bring a big pot of water to a full boil and have at the ready to cook the noodles.
- Peel and mince garlic, peel and grate ginger.
- Mince two of the green onions and slice the rest, keep these separated.
- Rinse the Chinese broccoli and separate the leaves from the stems. Shred the leaves and cut the stems in long thin pieces. If using regular broccoli, separate the florets from the stems, cut the florets into small ½-inch size pieces and the stems into long thin strips.
- Measure Szechuan peppercorns, oyster sauce, light soy and dark soy.
- Heat a deep heavy-duty skillet or wok on high heat until very hot. Right before I add the oil, I turn the heat down to medium high. Make sure you have a slotted spoon ready to remove the Szechuan peppercorns if using.
- Add the oil to the hot pan, add the Szechuan peppercorns and immediately start removing them. These numbing little peppercorns will impart their unique flavor and sensation instantly and start to burn, so take them out fast.
- After removing the peppercorns, quickly add the ginger, garlic and minced scallions. Sauté for 20 seconds and immediately follow with the mushrooms. Sauté the mushrooms with the aromatics, stirring frequently.
- While you are sautéing the mushrooms, add the broccoli stems (and florets if you are using regular broccoli) to the boiling water and follow immediately with the glass noodles and stir a few times. Cook the noodles and broccoli for 2 minutes and drain.
- After the mushrooms start to wilt and brown slightly (this should take about the same time as cooking the noodles and broccoli), add the Chinese broccoli leaves and scallions that have been cut on the bias and sauté for 30 seconds. Add the drained noodles and cooked broccoli to the mushrooms and toss with the oyster sauce, light soy, dark soy and sugar cooking just until everything is warm. Turn off the heat and serve.
