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.

• Ready In: 40 mins
• Serves: 4

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

1. Preheat the oven to 350°F.
2. Soak the noodles in boiling water.
3. When they are soft and transparent, drain well and discard any bits which stay white.
4. Meanwhile, prepare the vegetables.
5. Layer them in a small deep casserole dish with the noodles.
6. Drizzle with the oyster sauce, and pour over the chicken stock, enough to just cover. (You may not need all 4 cups.)
7. Bake at 350°F for 20 minutes.
8. Serve garnished with the cilantro, if you like.