Glass Noodle Casserole With Shiitakes Recipes

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.

YUMMY KOREAN GLASS NOODLES (JAP CHAE)

Steps:

• Break the vermicelli into small pieces and place in a deep-sided dish. Cover with hot tap water and soak for ten minutes; drain.
• Whisk together the soy sauce, brown sugar, and boiling water; pour over the drained noodles; allow to soak 2 minutes.
• Pour the vegetable oil into a skillet and place over medium heat. Add the noodles and soy sauce mixture to the skillet and cook and stir until hot, about 5 minutes. Sprinkle sesame seeds over the noodles just before serving.

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.

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.