Bean Thread Noodles With Tofu and Eggplant


Easy Food Recipes and Cooking - Bean Thread Noodles With Tofu and Eggplant
Servec 4

Bean Thread Noodles With Tofu and Eggplant


1/2 cup dried shiitake mushrooms, sliced
4 pieces dried black fungus*
100g bean thread vermicelli (glass noodles)
1 tbs sunflower oil
1 tbs 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 tbs soy sauce
1 tbs hoisin sauce
1 tsp sesame oil
2 bunches broccolini
300g silken tofu, chopped


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

Meanwhile, cook noodles according to packet instructions. 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.