SPICY GLASS NOODLES WITH SHIITAKE MUSHROOMS AND CABBAGE

Spicy Glass Noodles With Shiitake Mushrooms and Cabbage image

Provided by Corinne Trang

Time 45m

Yield 4 servings

Number Of Ingredients 11

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

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.