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.
GARLIC SHIITAKE MUSHROOMS WITH GLASS NOODLES
unique and totally yummty
Provided by barbara lentz @blentz8
Categories Other Main Dishes
Number Of Ingredients 10
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
GARLIC SAUTEED SHIITAKE MUSHROOMS
Provided by Florence Fabricant
Categories easy, quick, side dish
Time 10m
Yield 2 servings
Number Of Ingredients 5
Steps:
- Combine butter and garlic in saute pan. Heat until butter is melted and garlic starts to sizzle, about 30 seconds. Do not let garlic brown.
- Add mushrooms and saute 3 to 4 minutes, turning until lightly browned. Season to taste with salt and pepper, sprinkle with parsley and serve.
Nutrition Facts : @context http, Calories 242, UnsaturatedFat 7 grams, Carbohydrate 8 grams, Fat 24 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 15 grams, Sodium 281 milligrams, Sugar 2 grams, TransFat 1 gram
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