Best 2 Spicy Glass Noodles With Shiitake Mushrooms And Cabbage Recipes
Indulge in the tantalizing flavors of Spicy Glass Noodles with Shiitake Mushrooms and Cabbage, a symphony of textures and tastes that will awaken your palate. This delectable dish features chewy glass noodles stir-fried with an aromatic blend of spices, succulent shiitake mushrooms, and crunchy cabbage, all coated in a luscious, spicy sauce.
In addition to the main recipe, you'll also find variations to cater to diverse preferences. For those seeking a vegetarian option, the "Vegetarian Spicy Glass Noodles" offers a delightful meatless alternative. Craving a touch of smokiness? The "Smoky Spicy Glass Noodles with Tofu" incorporates grilled tofu for a savory twist.
If you're looking for a quick and easy weeknight meal, the "15-Minute Spicy Glass Noodles" is your go-to recipe, ensuring a satisfying dish in minimal time. And for those who love their noodles extra spicy, the "Extra Spicy Glass Noodles" delivers an intense heat that will leave your taste buds tingling.
Whichever variation you choose, this collection of Spicy Glass Noodle recipes promises an explosion of flavors and textures that will make your taste buds dance with joy.
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.
SPICY SOBA NOODLES WITH SHIITAKES AND CABBAGE
Korean hot-pepper paste gives this Asian-inspired dish not only heat but also full, deep flavor. Rich with umami, edamame and buckwheat noodles satisfy even the heartiest appetites.
Provided by Maggie Ruggiero
Categories Ginger Mushroom Pasta Pepper Vegetable Sauté Vegetarian Dinner Lunch Vegan Noodle Gourmet Pescatarian Dairy Free Peanut Free Tree Nut Free Kosher
Yield Makes 4 servings
Number Of Ingredients 15
Steps:
- Stir together all sauce ingredients until brown sugar is dissolved, then set aside.
- Toast sesame seeds in a dry 12-inch heavy skillet (not nonstick) over medium heat, stirring, until pale golden, then transfer to a small bowl.
- Heat oil in skillet over medium-high heat until it shimmers, then sauté ginger and garlic, stirring, until fragrant, about 30 seconds. Add shiitakes and sauté, stirring frequently, until tender and starting to brown, about 6 minutes. Reduce heat to medium, then add cabbage and most of scallions (reserve about a tablespoon for garnish) and cook, stirring occasionally, until cabbage is crisp-tender, about 6 minutes. Add sauce and simmer 2 minutes.
- While cabbage is cooking, cook soba and edamame together in a pasta pot of boiling salted water (2 tablespoons salt for 6 quarts water) until noodles are just tender, about 6 minutes. Drain in a colander and rinse under cool water to stop cooking and remove excess starch, then drain well again. Transfer to a large bowl and toss with sesame seeds and vegetable mixture. Serve sprinkled with reserved scallions.
Tips:
- Soak the glass noodles: Before cooking, soak the glass noodles in hot water for 8-10 minutes, or until they are pliable.
- Use a large skillet or wok: This will allow you to easily stir-fry the noodles and vegetables.
- Cook the vegetables over high heat: This will help them retain their crunch.
- Add the noodles and sauce: Once the vegetables are cooked, add the noodles and sauce and stir-fry until the noodles are heated through.
- Serve immediately: This dish is best served hot, so serve it as soon as it is cooked.
Conclusion:
This spicy glass noodles with shiitake mushrooms and cabbage is a delicious and easy-to-make dish. It is perfect for a quick and healthy meal. The combination of the spicy sauce, the crunchy vegetables, and the tender noodles makes this dish a real winner. So next time you are looking for a new and exciting dish to try, give this recipe a try. You won't be disappointed!
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