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Bean thread noodles with tofu and eggplant
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Prep Time:
30 minutes
Cook Time:
10 minutes
Total Time:
40 minutes
Discover the delectable world of meat-free dining with Jill Dupleix's savory mushroom and eggplant dishes.
Ingredients:
  • 1/2 cup dried shiitake mushrooms, sliced
  • 4 pieces dried black fungus (see note)
  • 100g bean thread vermicelli (glass noodles)
  • 18.40 gm sunflower oil
  • 1 long red chilli, thinly sliced
  • 1 garlic clove, thinly sliced
  • 1 eggplant, chopped
  • 100g punnet fresh shiitake mushrooms, sliced
  • 250ml vegetable stock
  • 42.00 gm soy sauce
  • 21.60 gm hoisin sauce
  • 1 tsp sesame oil
  • 2 bunches broccolini
  • 300g silken tofu, chopped
Instructions:
  • Place the dried shiitake and black fungus in a bowl of hot water and let soak for 30 minutes. After soaking, drain the water and delicately tear any large pieces of fungus.
  • Cook noodles as directed on the package.
  • In a hot frypan, sauté ginger, chilli, and garlic for 1 minute. Toss in eggplant and stir-fry for another minute. Add fungus and both fresh and dried shiitake mushrooms, stir-fry for 2 minutes. Pour in stock, soy sauce, hoisin sauce, and sesame oil. Bring to a simmer. Add broccolini and cook for 2 minutes until tender. Mix in noodles and heat through for 1 minute. Serve topped with tofu.

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