Go Back

Claypot Glass Noodles (Vegan) - Pak Ob Woonsen

This comforting vegan dish features tender glass noodles cooked with shiitake mushrooms and a savory sauce, offering a delightful flavor explosion that’s easy to customize.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course, Vegan
Cuisine: Thai
Calories: 300
Ingredients Method Notes

Ingredients
  

Noodles and Sauce
  • 2 pc medium-sized dried shiitake mushrooms (10 g), rehydrated Use high-quality mushrooms for intense flavor.
  • 1 tablespoon soy sauce For gluten-free, substitute with tamari.
  • 2 teaspoon soy sauce
  • 2 tablespoon vegetarian oyster sauce Skip for a lighter sauce.
  • 1/4 teaspoon black or dark soy sauce
  • 1 tablespoon sugar
  • 2 teaspoon toasted sesame oil
  • 1/2 cup shiitake mushroom soaking water Reserve from rehydrating the mushrooms.
  • 2.8 oz dry glass noodles Cut to manageable length before cooking.
Aromatics and Vegetable Mixture
  • 1/4 teaspoon black peppercorns
  • 1/4 teaspoon white peppercorns
  • 6 cloves garlic
  • 8 stems cilantro Chop stems for the paste.
  • 15 slices ginger
  • 1 tablespoon vegetable oil
  • 8 oz mixed mushrooms or vegetables of your choice
Tofu (Optional)
  • 4 oz marinated pressed tofu Optional, can also sear vegetables.
Serving Suggestions
  • 1 green onion chopped For garnish.
  • 1 serving Jasmine rice Optional side for serving.

Method
 

Preparation
  1. Soak the glass noodles in room temperature water for 7-10 minutes until soft and pliable.
  2. Remove the dried shiitake mushrooms from the soaking water, squeezing out excess liquid but reserving that water. Slice and prepare the mushrooms.
  3. Prepare the garlic-cilantro paste by pounding the black and white peppercorns, garlic, and cilantro stems in a mortar and pestle.
Cooking
  1. In a bowl, combine soy sauce, vegetarian oyster sauce, dark soy sauce, sugar, sesame oil, and shiitake mushroom soaking water. Stir until sugar dissolves.
  2. Cut soaked noodles into 3-inch sections, toss in the sauce to coat.
  3. Heat vegetable oil in a clay pot, add garlic-cilantro paste, ginger, and sliced shiitake mushrooms. Sauté for 2-3 minutes until aromatic.
  4. Stir in the sauced noodles and cover, cooking over low heat for 3 minutes.
  5. Toss the noodles, check doneness, and cook for an additional 2 minutes, adding more soaking water if necessary.
  6. In a separate skillet, sear marinated tofu until golden brown and serve over the noodles with vegetables.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat with a splash of water to refresh.