SPICY GLASS NOODLES WITH SHIITAKE MUSHROOMS AND CABBAGE
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
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.
CHEESY NOODLE CASSEROLE
This rich, cheesy side dish is such an excellent meal extender that I always keep it in mind whenever I feel my menu needs a boost. It's a quick and easy casserole to fix...and is always devoured in a hurry! -Shirley McKee, Varna, Illinois
Provided by Taste of Home
Categories Side Dishes
Time 50m
Yield 2 casseroles (12 servings each).
Number Of Ingredients 10
Steps:
- Cook noodles according to package directions; drain. Meanwhile, in a Dutch oven, melt butter. Stir in the flour, garlic salt and onion salt until smooth; gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the cheese; stir until melted. Stir in noodles. , Transfer to two greased shallow 2-qt. baking dishes. Combine the bread crumbs and butter until crumbly; sprinkle over casseroles. Bake, uncovered, at 350° for 25-30 minutes or until golden brown.
Nutrition Facts : Calories 283 calories, Fat 17g fat (10g saturated fat), Cholesterol 62mg cholesterol, Sodium 697mg sodium, Carbohydrate 21g carbohydrate (6g sugars, Fiber 1g fiber), Protein 12g protein.
KOREAN GLASS NOODLES (JAP CHAE)
The type of noodles used in this dish is made from sweet potato starch and translucent when cooked, hence the English name, 'glass noodles.' They are also gluten free and are wonderfully springy and light. These noodles can be served hot, room temperature, or even slightly chilled; they are very versatile. They can be found at most Asian markets.
Provided by grk_tigris
Categories World Cuisine Recipes Asian Korean
Time 35m
Yield 3
Number Of Ingredients 12
Steps:
- Fill a large pot with lightly salted water and bring to a rolling boil; stir in vermicelli pasta and return to a boil. Cook pasta uncovered, stirring occasionally, until the pasta is tender yet firm to the bite, about 5 minutes. Drain and return to the pot; toss with 1 teaspoon sesame oil. Use kitchen shears to cut noodles into approximately 8-inch lengths. Set noodles aside.
- Mix soy sauce and sugar together in a bowl. Heat oil in a large saute pan or wok over high heat and swirl to coat. Add carrots and onions to the hot oil and fry until just softened, about 1 minute. Add garlic, scallions, and mushrooms and fry for 30 seconds more. Add spinach, soy sauce mixture, and cooked noodles. Fry until noodles are warmed through, 2 to 3 minutes. Remove from heat and toss with sesame seeds and remaining sesame oil.
Nutrition Facts : Calories 442.4 calories, Carbohydrate 83 g, Fat 10.6 g, Fiber 5.2 g, Protein 5.3 g, SaturatedFat 1.6 g, Sodium 711.9 mg, Sugar 8 g
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.
Nutrition Facts : Calories 229.1 calories, Carbohydrate 20.2 g, Cholesterol 38.6 mg, Fat 4.2 g, Fiber 8.7 g, Protein 29.8 g, SaturatedFat 1.7 g, Sodium 460.3 mg, Sugar 7.1 g
SPICY GARLIC SHIITAKE MUSHROOMS WITH GLASS NOODLES
This spicy garlic shiitake mushrooms with glass noodles is another quick summer dish that you can whip up without too much time at the stove. It's vegetarian (as long as you sub in vegetarian oyster sauce), easy to make, and only has 10 ingredients!
Provided by Sarah
Categories Main Course
Time 30m
Number Of Ingredients 10
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.
Nutrition Facts : Calories 127 kcal, Carbohydrate 7 g, Protein 2 g, Fat 11 g, SaturatedFat 9 g, Sodium 629 mg, Fiber 2 g, Sugar 2 g, UnsaturatedFat 2 g, ServingSize 1 serving
GLASS NOODLE CASSEROLE WITH SHIITAKES
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
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
CHINESE GLASS NOODLES WITH PEANUT SAUCE
"Glass" or "cellophane" noodles are made from mung beans, and are so called because they become almost transparent when cooked. The Chinese name for them is "sai fun" and you can find them in an Asian specialty grocery, or in the international section of a well-stocked traditional grocery. Most of the time spent here is passive, for soaking and then refrigerating the noodles.
Provided by Susiecat too
Categories Beans
Time 2h15m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Soak the noodles for 1 hour and drain.
- Place in a saucepan with the soup stock and simmer until they are tender but not mushy, about 10 minutes.
- Drain the stock from the noodles, reserving it for another use. Place the noodles on a tray and refrigerate them for one hour.
- Mix the sauce by putting the peanut butter in a 2-cup measuring glass and adding the hot water. Stir with a fork until it is the consistency of whipping cream.
- Add the remaining ingredients for the sauce and mix with the chilled noodles.
- Place the noodles on a serving dish and garnish with the green onions and peanuts.
TUNA NOODLE CASSEROLE WITH MUSHROOMS AND FRESH HERBS
Provided by Ruth Ducker
Categories Herb Mushroom Pasta Bake Kid-Friendly Casserole/Gratin Tuna Winter Potluck Bon Appétit Oregon Small Plates
Yield Serves 4
Number Of Ingredients 12
Steps:
- Melt 4 tablespoons butter in heavy medium saucepan over medium heat. Add flour and stir 2 minutes. Gradually whisk in milk. Stir over medium heat until sauce thickens, about 5 minutes. Remove from heat.
- Melt 1 tablespoon butter in medium skillet over medium-high heat. Add all mushrooms, green onions and celery. Sauté until mushrooms are tender, about 5 minutes. Stir in rosemary and thyme. Stir mushroom mixture into sauce.
- Preheat oven to 350°F. Butter 8-inch square glass baking dish. Cook noodles in large pot of boiling salted water until tender but still firm to bite. Drain. Rinse under cold water. Drain well. Place tuna in large bowl. Using fork, flake tuna into bite-size pieces. Add noodles and sauce. Toss to coat. Season with salt and pepper. Transfer mixture to prepared dish. (Can be made 1 day ahead. Cover; chill.)
- Melt remaining 4 tablespoons butter in heavy medium skillet over medium heat. Add breadcrumbs and stir until golden brown, about 10 minutes. Sprinkle breadcrumbs over casserole. Bake until casserole bubbles around edges, about 30 minutes. Serve hot.
More about "glass noodle casserole with shiitakes food"
SHIITAKE MUSHROOM GARLIC PARMESAN NOODLES
From cookingwithawallflower.com
10 BEST SHIITAKE MUSHROOM NOODLES RECIPES - YUMMLY
From yummly.com
20+ EASY SHIRATAKI NOODLE RECIPES - BEST LOW-CARB …
From delish.com
15 SAVORY SHIITAKE MUSHROOM RECIPES - ONE GREEN …
From onegreenplanet.org
SIMPLE ONE-PAN KOREAN GLASS NOODLES (JAPCHAE) RECIPE
From kimchimari.com
COLD SESAME NOODLES W/ KALE & SHIITAKES - LOVE AND …
From loveandlemons.com
CHICKEN, SHIITAKE MUSHROOM, AND GLASS NOODLE SOUP RECIPE
From dishmiami.com
KOREAN JAPCHAE WITH GLASS NOODLE AND SHIITAKE
From shiitakejapan.com
GLASS NOODLE SOUP WITH CORN AND SHIITAKE MUSHROOMS
From eatsmarter.com
STIR-FRIED NOODLES WITH FRESH SHIITAKE MUSHROOMS, TOFU AND
From goodfood.com.au
VIETNAMESE GLASS NOODLES WITH SHRIMP AND MUSHROOMS
From tastetoronto.com
JAPCHAE KOREAN GLASS NOODLES (VEGGIE JAPCHAE/CHAPCHAE
From alphafoodie.com
GLASS NOODLE STIR-FRY RECIPE - DELISH
From delish.com
JAPCHAE (KOREAN GLASS NOODLES WITH PORK AND VEGETABLES) RECIPE
From seriouseats.com
GLASS NOODLE CASSEROLE WITH SHIITAKES - CHAMPSDIET.COM
From champsdiet.com
20 MINUTE BEEF AND SHIITAKE NOODLE STIR-FRY - SERVING DUMPLINGS
From servingdumplings.com
EASY JAPCHAE (KOREAN GLASS NOODLE STIR FRY) - DRIVE ME HUNGRY
From drivemehungry.com
THAI SHRIMP AND GLASS NOODLES | GOONG OB WOONSEN
From cookingwithnart.com
JAPCHAE - KOREAN GLASS NOODLE STIR-FRY - TIFFY COOKS
From tiffycooks.com
SHIITAKE GARLIC NOODLES (EASY + VEGAN) - THE GARDEN GRAZER
From thegardengrazer.com
BEST GARLIC NOODLES WITH SHIITAKE MUSHROOMS RECIPE
From 177milkstreet.com
SHIRATAKI TUNA NOODLE CASSEROLE - LOW CARB YUM
From lowcarbyum.com
COOL CALIFORNIA SESAME SHIITAKE NOODLES - WHOLE FOODS MARKET
From wholefoodsmarket.com
WHAT ARE GLASS NOODLES AND HOW ARE THEY USED? - THE SPRUCE EATS
From thespruceeats.com
ITALIAN SAUSAGE AND SHIITAKE MUSHROOM CASSEROLE AL FORNO
From marcangelofoods.com
17 SHIITAKE MUSHROOM RECIPES (+GUIDE) - THE KITCHEN COMMUNITY
From thekitchencommunity.org
10 BEST GLASS NOODLES WITH SHRIMP RECIPES - YUMMLY
From yummly.com
COOKING WITH MUSHROOMS: 6 RECIPES WITH SHIITAKES - FOODY SEARCH
From foodysearch.com
GLASS NOODLES RECIPES - NYT COOKING
From cooking.nytimes.com
BOK CHOY AND SHIITAKE NOODLE SOUP - A DASH OF SOUL
From adashofsoul.com
SESAME GLASS NOODLES STIR-FRY WITH VEGETABLES - THE LAZY BROCCOLI
From thelazybroccoli.com
SWISS CHARD CASSEROLE WITH SHIITAKE MUSHROOMS - FOOD & WINE
From foodandwine.com
FOODCOMBO
SPICY GARLIC SHIITAKE NOODLES - SERVING DUMPLINGS
From servingdumplings.com
SIMPLE GLASS NOODLE STIR FRY - KHIN'S KITCHEN
From khinskitchen.com
ASIAN SHIITAKE GLASS NOODLE SALAD | NATUROPATHIC DOCTOR IN OTTAWA ...
From revivelifeclinic.com
HOW TO COOK GLASS NOODLES - THREE WAYS - MACHEESMO
From macheesmo.com
30 COMFORTING NOODLE CASSEROLE RECIPES | TASTE OF HOME
From tasteofhome.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love