Back to community

Tofu and Mushroom Glass Noodles Recipe

A comforting vegetarian stir‑fry featuring silky glass noodles, crisp snap peas, and a medley of mushrooms tossed in a savory soy‑oyster sauce.

Recipe by Karen· Structured by ReelsMeals

From: Facebook(view original)

Rate this recipe

Save this recipe to your cookbook

Saving public recipes is free. Keep the source, add notes, and find it again without searching the feed.

Tofu and Mushroom Glass Noodles Recipe

Prep Time

10 min

Cook Time

10 min

Servings

Tags

MainAsianNoodlesStir-fryGluten-Free

Share this recipe

One recipe link, ready for anywhere

Use it in Instagram, TikTok, YouTube, email, or a creator bio. It always opens this recipe and keeps the original source attached.

Publishing this recipe elsewhere? Add a visible credit link back to this page.

Publisher & backlink kit+

Give publishers a useful, properly credited asset. Backlinks only happen when another site chooses to publish and credit it.

Download recipe cardCheck reuse with Lens

Download the card, upload it to Google Lens, then use the outreach message for relevant uncredited copies. Contact only sites that actually reuse the asset.

From Karen on facebook.com · View the original →

About this saved recipe

Source-aware card

ReelsMeals turns facebook.com into a kitchen-friendly checklist while keeping the original source attached.

Cooking context

20 min estimated total time for 2 servings.

Explore related saves

MainAsianNoodlesStir-fry

Ingredients

  • 1 serving glass noodles
  • 7 1/10 oz medium-firm tofu
  • 3 1/2 oz snap peas
  • 1 4/5 oz carrots
  • 2 dried shiitake mushrooms
  • 1 4/5 oz shimeiji mushrooms
  • 1 king oyster mushroom
  • 2 slices ginger
  • 2 cloves garlic
  • 1 cup reserved mushroom water
  • 1 tbsp cornstarch
  • 1 tbsp oyster sauce
  • 1 tbsp light soy sauce
  • 1 tsp dark soy sauce
  • 1/2 tsp sugar
  • 1/4 tsp white pepper powder
  • 1/4 tsp salt

Instructions

  1. 1
    Place the dried shiitake mushrooms in a bowl, cover with 1 cup of room‑temperature water, and let them soak overnight; if short on time, use hot water and soak for 20 minutes until plump, then slice.
  2. 2
    While the mushrooms soak, soak the glass noodles in warm water for about 20 minutes until softened, then cut the strands in half for easier eating later.
  3. 3
    Pat the tofu dry, slice into 1‑cm thick pieces, and heat a thin layer of oil in a skillet over medium‑high heat. Pan‑fry the tofu for 5–7 minutes per side until golden brown; transfer to a plate and set aside.
  4. 4
    In a large wok or deep skillet, heat a tablespoon of oil over medium‑high heat. Add the sliced garlic and ginger, stir‑fry for 30 seconds until fragrant.
  5. 5
    Add the rehydrated shiitake mushrooms and carrot slices, stir‑fry for another 30 seconds.
  6. 6
    Add the shimeiji mushrooms, king oyster mushroom slices, and snap peas; continue stir‑frying for 30 seconds, keeping the vegetables crisp.
  7. 7
    In a small bowl, combine the reserved mushroom water, cornstarch, oyster sauce, light soy sauce, dark soy sauce, sugar, white pepper, and salt; stir until smooth.
  8. 8
    Pour the sauce mixture into the wok, stir to coat the vegetables, then return the fried tofu and the softened glass noodles to the pan. Toss gently to combine.
  9. 9
    Cover the pan with a lid and let everything steam together for 2 minutes on medium heat, allowing the noodles to absorb the sauce.
  10. 10
    Remove the lid, give the dish one final toss, and serve hot.

Helpful tips while cooking

AI-assisted notes grounded in this recipe's ingredients, timings, and method—not additional creator instructions.

Soak mushrooms early

Begin soaking the dried shiitake mushrooms before any other prep.

Cut noodles for easier eating

After softening the glass noodles, cut the strands in half before adding them to the pan.

Keep vegetables crisp

Stir‑fry each vegetable group for only 30 seconds to retain crispness before adding the sauce.

Steam with lid for sauce absorption

Cover the pan for 2 minutes after adding sauce and noodles to let the noodles absorb the flavors.

Made this recipe?

Tap a star to rate it — ratings help other cooks decide what to make next.

Rate this recipe

This recipe card was structured automatically from the original source. Always check the source for allergens or details the extraction may have missed.

Frequently asked questions

How long does it take to make Tofu and Mushroom Glass Noodles?
About 20 minutes in total: 10 minutes of prep and 10 minutes of cooking.
How many servings does this Tofu and Mushroom Glass Noodles recipe make?
This recipe makes 2 servings as written; ingredient quantities on this page can be scaled.
Where does this Tofu and Mushroom Glass Noodles recipe come from?
It was shared by Karen on facebook.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.