SPICY GARLIC SHIITAKE MUSHROOMS AND GLASS NOODLES

Spicy Garlic Shiitake Mushrooms and Glass Noodles image

Provided by @MakeItYours

Number Of Ingredients 10

16 medium shiitake mushrooms
1 1/2 tablespoons garlic ((minced))
2 red Thai bird chilies ((chopped))
1 bundle mung bean vermicelli ((50g/1.75 ounces))
3 tablespoons vegetable oil
2 tablespoons oyster sauce ((or vegetarian oyster sauce))
1 1/2 tablespoons light soy sauce
3 tablespoons hot water
3/4 teaspoon sugar
1 tablespoon cilantro ((chopped))

Steps:

Bring a medium pot of water to a boil. Remove the stems from the shiitake mushrooms, and rinse them to remove any dirt.
Add the minced garlic and chopped chilies to a small heatproof bowl. Set aside.
When the water is boiling, add the mung bean vermicelli. You'll see them soften immediately when they hit the hot liquid. Remove the noodles with a strainer or pasta spoon, drain, and set aside.
Add the mushrooms to the boiling water, and blanch until tender, about 2 minutes.
Drain, and when they're cool enough to handle, use a paring knife to score the mushrooms with a crisscross pattern, cutting deep into the mushroom without slicing all the way through. Brush the mushrooms with oyster sauce or vegetarian oyster sauce.
Take a small amount of the glass noodles, forming it into a nest around your index and middle fingers. Place on top of each mushroom.
Heat the oil in a small saucepan until it's shimmering. Pour about 1 tablespoon of the oil over the garlic and chilies, and set the rest of the oil back on the stove to keep warm.
Add the light soy sauce, hot water, and sugar to the garlic/chili mixture. Stir until combined, and spoon over the top of the noodles on each mushroom. Drizzle any remaining sauce evenly over the mushrooms as well.
Heat up your oil again until it's shimmering, and carefully pour a small amount over each mushroom. Any garlic on the noodles should sizzle on contact. Sprinkle with cilantro, and serve.