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Nutrition Facts

Serving Size 1 (338g)

Recipe makes 4 servings

Calories 255
Calories from Fat 28 (11%)
Amount Per Serving %DV
Total Fat 3.1g 4%
Saturated Fat 0.8g 4%
Monounsaturated Fat 1.4g
Polyunsaturated Fat 0.6g
Trans Fat 0.0g
Cholesterol 7mg 2%
Sodium 597mg 24%
Potassium 509mg 14%
Total Carbohydrate 49.2g 16%
Dietary Fiber 1.6g 6%
Sugars 6.2g
Protein 8.2g 16%

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Glass Noodle Casserole with Shiitakes

Recipe #80451 | 40 min | 20 min prep | add private note
(1) RATE IT NOW Print Recipe

By: Jenny Sanders
Jan 8, 2004

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.

SERVES 4 (change servings and units)

Ingredients

Directions

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

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Featured Reviews for This Recipe

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From: Barb Gertz

On Jan 29, 2004

Delioious, We loved this recipe, good combonation of veggies. Easy,tasty another good way to make bean thread noodles. I usualy make a soup using them. My DH loves these noodles and is always wanting me to cook them. Thank you Jenny for the recipe.

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