Glass Noodle Casserole With Shiitakes Recipes

SPICY GLASS NOODLES WITH SHIITAKE MUSHROOMS AND CABBAGE

Steps:

• Place the noodles in a large bowl, cover with room-temperature water and soak until pliable, about 30 minutes. Drain. Place dried shiitakes in a medium bowl, cover with room-temperature water and soak until hydrated and soft, about 30 minutes. Drain the mushrooms, remove their stems, and julienne the caps.
• While the noodles and mushrooms soak, heat the grapeseed oil in a large lidded skillet over medium-high, uncovered. Stir-fry the garlic, ginger and scallion until light golden, about 1 minute. Add the shiitakes and continue to stir-fry until golden, about 2 minutes.
• Stir in the cabbage and curry powder, then 3 tablespoons soy sauce. Reduce heat to medium, cover and cook until the cabbage is wilted and has given up its natural juices, 5 to 7 minutes.
• Add the drained noodles and remaining 1 tablespoon soy sauce. Increase heat to high, and stir-fry until noodles absorb the juices and are cooked through yet still chewy, 1 to 2 minutes. Drizzle with sesame oil, toss well, sprinkle with cilantro and serve immediately.

TUNA CASSEROLE WITH SHIRATAKI NOODLES

Steps:

• Place green beans in a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender yet firm to the bite, about 5 minutes. Drain.
• Cook and stir red bell pepper and onion in a large nonstick skillet until tender, about 5 minutes. Add mushrooms; cook for 3 to 4 minutes.
• While mushrooms are cooking, drain and rinse noodles; set aside.
• Combine almond milk, cream cheese, seafood seasoning, garlic powder, and pepper in a blender; blend until smooth.
• Add greens beans, noodles, cream cheese mixture, and tuna to the mushroom mixture. Stir gently until heated through, 5 to 8 minutes.

JAP CHAE KOREAN GLASS NOODLES

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the dang myun noodles, and return to a boil. Cook the noodles uncovered, stirring occasionally, until the noodles have cooked through, but are still firm to the bite, 4 to 5 minutes. Rinse with cold water and drain well in a colander set in the sink. Toss noodles with 1 teaspoon of sesame oil. Set aside. Whisk soy sauce and sugar in a small bowl. Set aside.
• Heat the vegetable oil in a skillet over medium-high heat. Stir in the garlic, onion, carrots, and asparagus; cook and stir until the vegetables have softened, about 5 minutes. Stir in green onions and shiitake mushrooms and continue cooking and stirring for 30 seconds. Pour in the soy sauce mixture, then add the noodles. Cook and stir until the noodles are warmed through, 2 to 3 minutes. Remove from heat and toss with sesame seeds and the remaining 1 1/2 teaspoon of sesame oil.

SPICY GARLIC SHIITAKE MUSHROOMS WITH GLASS NOODLES

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.

GLASS NOODLE CASSEROLE WITH SHIITAKES

Steps:

• Preheat the oven to 350°F.
• Soak the noodles in boiling water.
• When they are soft and transparent, drain well and discard any bits which stay white.
• Meanwhile, prepare the vegetables.
• Layer them in a small deep casserole dish with the noodles.
• Drizzle with the oyster sauce, and pour over the chicken stock, enough to just cover. (You may not need all 4 cups.)
• Bake at 350°F for 20 minutes.
• Serve garnished with the cilantro, if you like.

BAKED SHRIMPS WITH GLASS NOODLES (TANGHOON)

Steps:

• Soak glass noodles in warm water, for 15mins or so.
• Do not let it get too mushy.
• Preheat oven to 180C/ 350F.
• Cut the roots off the cilantro stalks, about 2" from the bottom.
• Clean the roots, then smash with back of a cleaver.
• Chop the cilantro leaves and set aside for garnishing.
• Heat oil in a skillet or flame-proof casserole dish and saute the garlic, cilantro roots, ginger, ground coriander seeds and pepper for 5 mins until fragrant.
• Add chicken stock, fish sauce, dark soy sauce and glass noodles.
• Bring to boil, then turn off the heat.
• Transfer mixture to a baking dish (if not using a flame-proof casserole).
• Add the shrimps and bake for approx 10 mins, covered, until shrimps are pink (the exact time depends on the size of the shrimps).
• Garnish with chopped cilantro and serve hot.