Spicy Glass Noodles With Shiitake Mushrooms and Cabbage
- Total Time
- 45 minutes
- Rating
- Notes
- Read community notes
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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.
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- 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.
- 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.
- 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.
- 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
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Cooking Notes
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.
Laura
Delish! Very flavorful and relatively easy. I used fresh shiitake and green onions instead of scallion. I eyeballed the soy sauce measurement and it was a little salty. I’ll measure and go light next time. I used a general purpose curry powder. Served with spiralized zucchini that was lightly sautéed in olive oil and butter.
Victoria
This has a really delightful flavor profile and texture. I used glass noodles which are also called sweet potato noodles but I think the recipe called for bean thread noodles otherwise known as cellophane noodles. The glass noodles and thicker and long and were a little harder to work with than the cellophane noodles might have been. Next time I think I would cut the cabbage a bit thicker as mine cooked down too much. I’m not sure why but it didn’t release any liquid so it was a little dry
Angela
OMG, have made this twice now, once with dried mushrooms, the second with fresh. DEE-LISH and off the chain both times. Second time around, added more of everything, more ginger, more garlic, more noodles, more soy sauce (low sodium), completely benefitted from the boost of aromatics. Plain old curry powder gave it just the desired impact. Husband inhaled it and what paltry leftovers remained were even more delicious next day. Such a killer pantry recipe.
Richard
Used what I had and turned out fab. Subbed 1 baked spaghetti squash for cellophane noodles. Used sliced fresh Shitake mushrooms. Used a small red cabbage sliced thin. Used Pataak Hot Indian curry paste and red onions. Delicious for days.... looked forward to leftovers.
Hannah
This has a delightful flavor that's initially a little on the subtle side, but really builds as you eat it. I'm generally not a fan of subtlety in Asian noodles (I prefer that they punch me in the face), but this recipe just works! Prepared exactly as directed, except used fresh shiitakes in place of dried and sautéed them before adding ginger/scallion/garlic. Mmm!
Jill E.
Pretty close to great but not there, next time I will change the following: (1) more veggies, the proportion of noodles to vegetables was too high (either more of the ame or add asian broccoli or green beans, definitely more scallions), (2) double the curry powder and garlic, (3) add cubed or slied tofu, pan fried separately, at the end.
eileen
Good, As usual increase vegetable quantity per noodles
tohr
My noodles got balled up and would not incorporate the cabbage and shiitakes…should I have rinsed them better after soaking?
Daniel
This was no bueno. The sauce is soy sauce and curry powder, which was not, not good.
thenitcherkitchen
I like singapore noodles, and these are a delicious, easy, and vegetarian counterpart. I accidentally put in a tablespoon of curry powder, but they were still delicious. The curry is what makes them spicy!
Roberta
Way too much soy sauce . . (I like salt, but this was way over for me) - I may try the combination of cabbage, mushrooms, & noodles but with a totally different sauce.
PatC
Similar flavor profile to “Singapore Noodles” arising from the curry powder. Noodles were a little chewy for our taste. Added some Julienned bell pepper for additional textural variety. A nice change from other noodle dishes but not an Olympic class competitor.
condiment queen
Fed two hungry people. Add peas!
Bit Bland
This was okay, but pretty bland. The curry was interesting, but between that and the dried mushrooms, the umami flavor was a bit overwhelming. And I feel like it was lacking something light/green, like a vegetable. Added more soy sauce and some hot sauce and it was better.
Sybil
This was fantastic. I followed the recipe except for fresh shiitake plus a little sliced up cooked pork tenderloin that I had in the fridge. Oh my goodness! Will definitely make this again and again! (also cut up the noodles with my kitchen shears so we could eat this with chop sticks).
eileen
Good, As usual increase vegetable quantity per noodles
Whitney A
This was amazing! Used soba as that’s what I had and added ground turkey.
Helen
I used rice stick noodles because that is what I had on hand. I added a small minced jalapeño with the garlic. I also added tofu for a protein source. And it benefited from a squeeze of lime juice. Fun flavor combination.
Megan
Tasty quick dinner. Next time, I will add more mushrooms and some cubed fried tofu. Overall, very good.
April
Too much soy sauce when used as only liquid. May try chicken stock next time.
Carol
This was really good and quick to make. The only deviation I did was using a clamshell of fresh organic shiitakes rather than rehydrated since Costco had them fresh. I didn't find it "spicy" however, so maybe I should have added more curry or ginger? I also don't use grapeseed oil and used avocado oil as I was out of cold pressed sunflower oil.
Sassa
This was a lovely dish!! So flavorful and delicious. I did add a little water at the end because I was worried the noodles wouldn’t be cooked enough. I also added some peanuts on top when I served. Felt like it needed that! Great dish, whether you are vegetarian or not. Thank you!
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