Glass Noodle Casserole With Shiitakes Recipes

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.

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.

Steps:

• Soak glass noodles in warm water, for 15mins or so.
• Do not let it get too mushy.
• Preheat oven to 180C/ 350F.
• Cut the roots off the cilantro stalks, about 2" from the bottom.
• Clean the roots, then smash with back of a cleaver.
• Chop the cilantro leaves and set aside for garnishing.
• Heat oil in a skillet or flame-proof casserole dish and saute the garlic, cilantro roots, ginger, ground coriander seeds and pepper for 5 mins until fragrant.
• Add chicken stock, fish sauce, dark soy sauce and glass noodles.
• Bring to boil, then turn off the heat.
• Transfer mixture to a baking dish (if not using a flame-proof casserole).
• Add the shrimps and bake for approx 10 mins, covered, until shrimps are pink (the exact time depends on the size of the shrimps).
• Garnish with chopped cilantro and serve hot.

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.