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.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
MD SHA ALAM MD SHA ALAM
malam79@yahoo.com5 stars!
Hamna Azam
hamna_a10@gmail.comI would recommend this recipe to anyone who loves spicy food and Asian cuisine.
Alfred Martin
a-m@aol.comThis recipe was easy to follow and the dish turned out great! I especially loved the spicy sauce.
Mir Hossan 2
m_2@hotmail.co.ukThis dish was so flavorful and satisfying. I will definitely be making it again!
Sitara Ahmad
sitaraa22@hotmail.comYum!
Leareonna Henderson
leareonnah91@yahoo.comI would definitely make this dish again. It's a delicious and easy meal that's perfect for a weeknight dinner.
Robi Boss
brobi100@hotmail.comThis recipe is a great way to get your kids to eat their vegetables. My kids loved the glass noodles, and they didn't even notice the cabbage and mushrooms.
Rupesh Gupta
rupesh.g@hotmail.frI'm not a big fan of spicy food, but I really enjoyed this dish. The spiciness was mild enough that it didn't overwhelm the other flavors.
Zourkalayni zourkalayni
zourkalaynizourkalayni10@gmail.comThis dish is a great way to use up leftover vegetables. I had some cabbage and shiitake mushrooms that were about to go bad, and this recipe was the perfect way to use them up.
Tarun Raaj
tarun-raaj@aol.comThe flavors in this dish were incredible. The spiciness was just right, and the mushrooms and cabbage added a nice depth of flavor.
Milan Tamang
m.t91@gmail.comI love how easy this dish was to make. I was able to whip it up in under 30 minutes, which is perfect for a busy weeknight meal.
Zafar Ahmad
a-zafar11@yahoo.comThis spicy glass noodle dish was a hit at my dinner party! The combination of shiitake mushrooms, cabbage, and glass noodles was unique and flavorful, and the spicy sauce brought it all together.