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Glass Noodle Casserole With Shiitakes

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.

Steps

Preheat the oven to 350f.
Soak the noodles in boiling water.
When they are soft and transparent , drain well and discard any bits which stay white.
Meanwhile , prepare the vegetables.
Layer them in a small deep casserole dish with the noodles.
Drizzle with the oyster sauce , and pour over the chicken stock , enough to just cover.
Bake at 350f for 20 minutes.
Serve garnished with the cilantro , if you like.

Ingredients

bean thread noodles, water, mushrooms, fresh ginger, dried shiitake mushrooms, green onions, chicken stock, oyster sauce, fresh cilantro