Thai Oyster Mushroom Noodle Stir Fry
It is an easy aromatic Thai noodle stir fry with sauteed oyster mushrooms, tofu, par-boiled broccoli, and rice noodles. Thai food is well-known for its spiciness, although it’s not always hot to taste. We promise you that this oyster mushroom stir fry dish is better with a bit of a kick.
Servings 4 servings
Calories 275kcal
Equipment
Ingredients
- 7 oz Rice noodles
- 7 oz Oyster mushrooms
- 5 oz Firm tofu
- 5 oz Broccoli
- 4 cloves Garlic
- 1 Red chilies skip of use only ¼ chili pepper for a mild spicy flavor
- 1 cup Fresh basil leaves
- 3-4 leaves Fresh mint leaves if you want to use dried than ½ teaspoon
- ⅓ cup Water
- 4 Tbsp Soy sauce or tamari
- 4 tsp Cane sugar
- 1 Tbsp Vegetable oil
Instructions
Preparing ingredients
- Cook rice noodles as per package instructions.
- Parboiling broccoli means you cook the florets in boiling water just until they start to soften but remain still a bit crunchy. It will take approximately 5 minutes.
- All you need to do is 3 steps to prepare oyster mushrooms for cooking. Clean it with a dry cloth if needed. Cut off the last bit of the stem. Shred with your fingers.
Pressing tofu + optional frying
- Use firm tofu and press it. Then cut them into cubes or slices, whichever you prefer.
- While I think the texture of stir-fried tofu is simply delicious in this recipe. If you want your tofu to be extra crispy, you can fry it in advance (without any sauce).
- Preheat your skillet over medium heat. Add a bit of oil and fry the tofu cubes until they get a golden brown crust.
Stir-frying
- Preheat a wok or large skillet over medium heat and add high heat-resistance vegetable oil like sunflower or coconut.
- Lower the heat and add chopped garlic and red chili peppers. Stir and cook for 1 minute.
- Add soy sauce (or tamari) and cane sugar. Stir continuously and cook it until the sugar has melted and the sauce starts to bubble up.
- Add shredded oyster mushrooms and diced tofu. Sautee them for 5 minutes.
- Then, add a bit of water to replace the liquid content that has been evaporated before adding the par-boiled broccoli. Sautee them for 2-3 minutes.
- Add the cooked rice noodles and stir well until they are covered with the sauce.
- Finally, remove it from the heat before adding the fresh basil and mint leaves.
Video
Nutrition
Serving: 1serving | Calories: 275kcal | Carbohydrates: 55g | Protein: 10g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1121mg | Potassium: 440mg | Fiber: 4g | Sugar: 6g | Vitamin A: 670IU | Vitamin C: 50mg | Calcium: 93mg | Iron: 2mg