Prep 20 mins
Cook 20 mins
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.
- 3 (150 g) package bean thread noodles
- boiling water, to cover
- 473.18 ml quartered mushrooms
- 3-4 slice fresh ginger
- 8 medium dried shiitake mushrooms
- 2 green onions, sliced
- 946.36 ml chicken stock
- 29.58 ml oyster sauce
- 59.16 ml chopped fresh cilantro (optional)
- 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.
This was really tasty. We thought beef broth would pair well with the shiitakes, so used that, and it did. We also used minced ginger and fresh shiitakes (one foam carton full). The two of us ate almost all of this; it was really enjoyable.
Delioious, We loved this recipe, good combonation of veggies. Easy,tasty another good way to make bean thread noodles. I usualy make a soup using them. My DH loves these noodles and is always wanting me to cook them. Thank you Jenny for the recipe.