Bok Choy & Shiitake Mushroom Glass Noodles Recipe (with Video)

1. Prep the ginger, garlic, and scallions. Discard the shiitake mushroom stems and wipe off any dirt with a damp paper towel. Rinse the baby bok choy with water.
2. Heat up 6 cups of water in a large pot. Once boiling, add the bok choy and cook for 1 minute. Immediately transfer to a large bowl of ice water to stop cooking.
3. Heat up 1 tbsp of vegetable oil in a nonstick pan on medium heat. Add 1 tsp of minced garlic (saving the rest for the mushrooms and noodles). Toss in the bok choy, season with a pinch of salt and black pepper. Saute for 2-3 minutes or longer if you prefer it to be on the softer side. Set aside.
4. In the same pan, heat up 1 tbsp of oil, 1 tsp of minced garlic, grated ginger, and star anise. Saute for 1-2 minutes before tossing in the shiitake mushrooms and scallion. Add 1 tbsp vegan oyster sauce, 1 tbsp sweet soy sauce, and saute for 5-7 minutes until the mushrooms have shrunk to half its size. If it becomes too sticky, add 1-2 tbsp of hot water at a time. Set aside.
5. In a heat proof bowl, add the dry bean thread noodles and cover with boiling hot water. Soak for 5 minutes. Drain the water and set aside.
6. In the same pan, heat up the remaining oil and minced garlic for a minute. Add the rehydrated noodles, light soy sauce, black pepper, and vegan oyster sauce. Cook for 2-3 minutes until heated throughout.
7. Plate the bok choy, noodles, and mushrooms on a plate and enjoy immediately!