This dish is a new favorite among vegans and vegetarians alike, thanks to its golden, caramelized king oyster mushrooms and deliciously garlicky (so garlicky it’s a little hot!) glass noodles.
I think king oyster mushrooms, sometimes king trumpet mushrooms, are essential to vegan cookery. They lack the rubbery texture that may be off-putting in portobello mushrooms and have a milder flavor evocative of steamed white fish or, yes, shellfish like scallops.
Additionally, they need little effort to make. Simply wash and cut into desired shapes. They are also incredibly easy to prepare. A blessing for those looking for quick vegan or vegetarian dinner options during the week.
EASILY ONE OF THE MOST APPEALING NOODLE MEALS EVER
The time commitment for this recipe is almost the same as that required to boil water and chop mushrooms.
Glass noodles only need around 2 minutes in boiling water, while king mushrooms may be seared and caramelized in a cast-iron skillet in less than 5 minutes total. Simultaneously, prepare the garlic and scallions by mincing them and chopping them before tossing them together in the serving bowl.
The most entertaining aspect is deciding whether to dice the mushrooms or make them into miniature scallops with the shape of a dice.
The mushroom can be prepared to look like a scallop by cutting it into a disc using its natural form and then making a few shallow slices along the rim of the mushroom, which creates a meatier bite. Examine it from both perspectives!
- 1 bundle of glass noodles
- 1 diced king oyster mushroom (¾-inch thick chunks)
- 3-5 cloves of garlic, minced
- 1 chopped scallion
- 2 tablespoons of vegetable oil
- 1 1/2 teaspoons of light soy sauce
- 1/4 teaspoon of sugar
- 1/8 teaspoon of salt
- 1/8 teaspoon of white pepper
- Start boiling a small saucepan of water. Clean and chop the garlic and onions. Half the garlic and scallions, along with the light soy sauce, sugar, and white pepper, should be placed in a serving dish (if using).
- Bring a pan or skillet up to a high temperature. The king mushrooms should be chopped and 2 tablespoons of oil added. Add a little salt to help absorb the excess moisture.
- Toss to coat with oil, then leave alone so the caramelization can take place. To cook rounds, simply sear them until caramelized on both sides.
- Prepare the noodles and follow the instructions on the package. It will take you a couple of minutes at most. One-fourth of a cup of the water used to cook the noodles should be saved.
- Put the udon in a serving bowl. At this point, the mushrooms should be ready to eat. Put those in the bowl, too.
- Brown the remaining half of the garlic briefly in the mushroom pan’s dripping oil. Deglaze the pot with some the cooking water.
- Serve the sauce over the noodles and mushrooms. Put everything in a bowl, stir, and serve.