Spicy Garlic Shiitake Mushrooms And Glass Noodles Recipes

GARLIC SHIITAKE MUSHROOMS WITH GLASS NOODLES

Steps:

• Bring a pot of water to a boil. Remove the stems from the Shiitake Mushrooms and rinse them.
• Add the garlic and chopped chilies to a bowl and set aside.
• When the water is boiling add the glass noodles and cook 1 minute. Remove the noodles with a slotted spoon and strain.
• Add the mushrooms to the boiling water and blanch 2 minutes. Drain.
• Using a paring knife score each mushroom with a criss cross pattern on the under side of the mushroom. Do not slice all the way through
• Brush the mushrooms with the oyster sauce. Take a small amount of glass noodles forming it into a nest and place on top of each mushroom.
• Heat the oil in a saucepan until shimmering. Pour about 1 tbsp. of the oil over the garlic and chilles and set the rest back on the stove.
• Add the soy sauce, hot water and sugar to the garlic chilies mixture. Stir until combined and spoon over the top of the noodles on each mushroom.
• Heat up the oil again and pour over each mushroom. Garnish with the cilantro

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.