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A bowl of authentic Indonesian Oseng-Oseng Kembang Kol dan Soun with oyster mushrooms

Oseng-Oseng Kembang Kol dan Soun

A fast, incredibly flavorful Indonesian stir-fry featuring crisp cauliflower, earthy oyster mushrooms, and chewy glass noodles, all tossed in a savory, aromatic chili and soy broth. Ready in 20 minutes!
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 People
Course: Main Course, Side Dish
Cuisine: Asian Fusion, Indonesian
Calories: 150
Ingredients Method Notes

Ingredients
  

Ingredients
  • 200 g 7 oz cauliflower, broken into small florets
  • 100 g 3.5 oz oyster mushrooms, roughly chopped or torn
  • 50 g 1.7 oz glass noodles (soun), soaked in warm water until pliable
  • 5 small Asian shallots thinly sliced
  • 3 cloves garlic thinly sliced
  • 2 large red chilies sliced diagonally, seeds removed
  • 1 large green chili sliced diagonally, seeds removed
  • ½ tsp salt
  • ¼ tsp black pepper powder
  • ¼ tsp chicken bouillon powder or vegetable bouillon
  • ½ tsp soy sauce kecap asin
  • 300 ml 1 ¼ cups water
  • 1 scallion green onion, cut into 2 cm lengths
  • 2 tbsp cooking oil for sautéing

Instruction
 

  1. Heat the cooking oil in a wok or large frying pan over medium-high heat. Sauté the sliced shallots, garlic, red chilies, and green chilies until they release their aroma and soften slightly.
  2. Add the cauliflower florets and chopped oyster mushrooms to the wok. Toss and stir-fry until the vegetables begin to wilt and soften.
  3. Season with salt, black pepper powder, chicken bouillon powder, and soy sauce. Stir thoroughly to ensure the vegetables are evenly coated in the spices.
  4. Pour in the water. Bring to a simmer and cook until the cauliflower is tender-crisp and the liquid has slightly reduced and thickened.
  5. Add the soaked glass noodles and the cut scallions. Toss everything together until the noodles absorb the remaining liquid and are heated through.
  6. Remove from heat and serve immediately, ideally with a side of steamed rice.

Notes

International Ingredient Substitutions

  • Glass Noodles (Soun): These are mung bean thread noodles. If you cannot find them, you can substitute them with thin rice vermicelli (bihun). Avoid using wheat noodles, as they will completely alter the texture and absorbency of the dish.
  • Oyster Mushrooms (Jamur Tiram): If fresh oyster mushrooms are unavailable, fresh Shiitake mushrooms or even standard Cremini (brown button) mushrooms can be used, though they will provide a denser texture.
  • Asian Shallots (Bawang Merah): Standard Western shallots are the perfect 1:1 substitute. If unavailable, use ¼ of a medium red onion, finely chopped.
  • Chicken Bouillon (Kaldu Ayam Bubuk): To make this dish completely vegan, easily substitute the chicken bouillon with a high-quality vegetable or mushroom bouillon powder.
  • Large Red/Green Chilies: Indonesian large chilies (cabai merah/hijau besar) are relatively mild and used more for color and subtle capsicum flavor than extreme heat. You can substitute them with mild Anaheim peppers, Fresno chilies, or even thinly sliced red and green bell peppers for a zero-heat option.