Spicy Glass Noodles With Shiitake Mushrooms and Cabbage

By Corinne Trang

Spicy Glass Noodles With Shiitake Mushrooms and Cabbage
Andrew Scrivani for The New York Times
Total Time
45 minutes
Rating
4(501)
Comments
Read comments

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.

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

Advertisement

Ingredients

Yield:4 servings
  • 4bundles dried glass noodles (about 5 ounces)
  • 8dried shiitake mushrooms (about ½ ounce)
  • 3tablespoons grapeseed oil
  • 2garlic cloves, peeled and minced
  • 1(2-inch) piece fresh ginger, peeled and julienned
  • 1scallion, trimmed and finely chopped
  • 1pound Napa or green cabbage (about ⅓ medium cabbage), cored and thinly sliced into ¼-inch-wide strips
  • 1teaspoon Indian or Vietnamese curry powder
  • 4tablespoons soy sauce
  • 1tablespoon toasted sesame oil
  • 3tablespoons fresh cilantro leaves and stems
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

305 calories; 14 grams fat; 2 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 9 grams polyunsaturated fat; 40 grams carbohydrates; 4 grams dietary fiber; 4 grams sugars; 6 grams protein; 966 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by

Preparation

  1. Step 1

    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.

  2. Step 2

    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.

  3. Step 3

    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.

  4. Step 4

    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.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

4 out of 5
501 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

Leslie

This works just fine with fresh shiitakes, just be sure to saute long enough for them to release their moisture and also caramelize a little bit.

ds

Can you be more specific about style, brand, or blend of curry powder?

Sue

I was a bit worried about whether the noodles would cook with this approach, and also if the dish would hold, as I made it for a summer potluck lunch. I need not have worried! I cooked it exactly as directed, except for the part about serving immediately. After cooling, the dish held at room temperature for 2 hours on the way to the potluck, and it was a hit. Really easy, really portable, really good.

nana

Is it just me? I made it exactly as directed and ended up with little tight balls of noodles. They were impossible to separate and mix with the other ingredients. Tasty, though!

Andrew S

The dish tasted good but did not serve four people. If I were to make this again for four, I would double the recipe.

PatC

I retract my comment of last year. Made it again. This time with 8 oz fresh Shitake three or four chopped scallions and almost a Tb of Madras curry for 5 oz of dried weight sweet potato noodles. Nice. Also added s couple of ounces of water to the wok during the stir fry to make sure the noodles fully cooked.

Private comments are only visible to you.

Recipe Tags

or to save this recipe.