Spicy Glass Noodles With Shiitake Mushrooms And Cabbage Recipes

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SPICY GLASS NOODLES WITH SHIITAKE MUSHROOMS AND CABBAGE



Spicy Glass Noodles With Shiitake Mushrooms and Cabbage image

Glass noodles readily soak up their surrounding seasonings - and this dish delivers a smack of umami with curry powder, soy sauce, sesame oil and fresh ginger. Also known as bean thread noodles or cellophane noodles, gluten-free glass noodles are often combined with vegetables and used as a filling for dumplings or spring rolls, or added to soups, braised dishes or stir-fries for heft. Here, the transparent threads are tossed with curry-spiced Napa cabbage and dried shiitake mushrooms, which have more complex, earthy notes than fresh. Bright cilantro and ginger round out the dish, which is equally good warm or at room temperature.

Provided by Corinne Trang

Categories     noodles, vegetables, main course

Time 45m

Yield 4 servings

Number Of Ingredients 11

4 bundles dried glass noodles (about 5 ounces)
8 dried shiitake mushrooms (about 1/2 ounce)
3 tablespoons grapeseed oil
2 garlic cloves, peeled and minced
1 (2-inch) piece fresh ginger, peeled and julienned
1 scallion, trimmed and finely chopped
1 pound Napa or green cabbage (about 1/3 medium cabbage), cored and thinly sliced into 1/4-inch-wide strips
1 teaspoon Indian or Vietnamese curry powder
4 tablespoons soy sauce
1 tablespoon toasted sesame oil
3 tablespoons fresh cilantro leaves and stems

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.

SPICY SOBA NOODLES WITH SHIITAKES AND CABBAGE



Spicy Soba Noodles with Shiitakes and Cabbage image

Korean hot-pepper paste gives this Asian-inspired dish not only heat but also full, deep flavor. Rich with umami, edamame and buckwheat noodles satisfy even the heartiest appetites.

Provided by Maggie Ruggiero

Categories     Ginger     Mushroom     Pasta     Pepper     Vegetable     Sauté     Vegetarian     Dinner     Lunch     Vegan     Noodle     Gourmet     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Kosher

Yield Makes 4 servings

Number Of Ingredients 15

For sauce
1/3 cup water
1/3 cup soy sauce
2 to 3 teaspoons Korean hot-pepper paste (sometimes labeled "gochujang")
1 tablespoon packed brown sugar
For noodles
3 tablespoons sesame seeds
1/4 cup vegetable oil
2 tablespoons finely chopped peeled ginger
1 tablespoon finely chopped garlic
10 oz fresh shiitake mushrooms, stemmed and thinly sliced
1 1/4 pound Napa cabbage, thinly sliced (8 cups)
6 scallions, thinly sliced
8 to 9 ounces soba (buckwheat noodles)
1 cup frozen shelled edamame

Steps:

  • Stir together all sauce ingredients until brown sugar is dissolved, then set aside.
  • Toast sesame seeds in a dry 12-inch heavy skillet (not nonstick) over medium heat, stirring, until pale golden, then transfer to a small bowl.
  • Heat oil in skillet over medium-high heat until it shimmers, then sauté ginger and garlic, stirring, until fragrant, about 30 seconds. Add shiitakes and sauté, stirring frequently, until tender and starting to brown, about 6 minutes. Reduce heat to medium, then add cabbage and most of scallions (reserve about a tablespoon for garnish) and cook, stirring occasionally, until cabbage is crisp-tender, about 6 minutes. Add sauce and simmer 2 minutes.
  • While cabbage is cooking, cook soba and edamame together in a pasta pot of boiling salted water (2 tablespoons salt for 6 quarts water) until noodles are just tender, about 6 minutes. Drain in a colander and rinse under cool water to stop cooking and remove excess starch, then drain well again. Transfer to a large bowl and toss with sesame seeds and vegetable mixture. Serve sprinkled with reserved scallions.

GLASS NOODLE CASSEROLE WITH SHIITAKES



Glass Noodle Casserole with Shiitakes image

This is a quick and easy side dish with a Chinese flair. I love glass noodles, also known as cellophane noodles, transparent noodles, or bean-thread noodles. They are made with mung bean starch, and are purchased as a stiff twiggy bundle. The bundles vary in size; this recipe calls for the smallest bundles available. When cooked they turn clear and slippery and soak up flavours most beautifully.

Provided by Jenny Sanders

Categories     Chicken

Time 40m

Yield 4 serving(s)

Number Of Ingredients 9

3 (50 g) packages bean thread noodles
boiling water, to cover
2 cups quartered mushrooms
3 -4 slices fresh ginger
8 medium dried shiitake mushrooms
2 green onions, sliced
4 cups chicken stock
2 tablespoons oyster sauce
4 tablespoons chopped fresh cilantro (optional)

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.

Nutrition Facts : Calories 255.3, Fat 3.1, SaturatedFat 0.8, Cholesterol 7.2, Sodium 597, Carbohydrate 49.1, Fiber 1.6, Sugar 4.8, Protein 8.2

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