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Glass Noodle Casserole with Shiitakes

By Jenny Sanders on January 08, 2004

Photo by Jenny Sanders

1 Reviews

Prep Time: 20 mins
Total Time: 40 mins
Servings: 4

Photo by Jenny Sanders

About This Recipe

"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."

Ingredients

3 (50 g) packages bean thread noodles
boiling water, to cover
2 cups quartered mushrooms
3 -4 slices fresh ginger
8 medium dried shiitake mushrooms
2 green onions, sliced
4 cups chicken stock
2 tablespoons oyster sauce
4 tablespoons chopped fresh cilantro (optional)

Directions

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.

Private Note

No Notes

Nutrition Facts

Serving Size: 1 (339 g)

Servings Per Recipe: 4

Amount Per Serving: %
Calories 255.3
Calories from Fat 28: 11%

Amount Per Serving: %
Total Fat 3.1g: 4%
Saturated Fat 0.8g: 4%
Cholesterol 7.2mg: 2%
Sugars 4.8 g
Sodium 597.0mg: 24%
Total Carbohydrate 49.1g: 16%
Dietary Fiber 1.6g: 6%
Sugars 4.8 g: 19%
Protein 8.1g: 16%

Reviews

"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."

By Barb Gertz on January 29, 2004 | 86310