Glass Noodle Casserole with Shiitakes
Discover the comforting allure of this Glass Noodle Casserole with Shiitakes, a vibrant fusion of tender glass noodles, earthy dried shiitake mushrooms, and crisp, colorful vegetables like baby bok choy, carrots, and bell peppers. Infused with a savory blend of soy and oyster sauces, fragrant garlic, and ginger, this dish is brought together with a velvety cornstarch-thickened sauce for a perfectly balanced flavor profile. Baked to perfection in the oven for a subtly caramelized finish, this casserole is topped with fresh green onions and nutty sesame seeds for a final flourish. Perfect for weeknight dinners or as a crowd-pleasing vegetarian-friendly option (with a swap to vegetable stock), this easy yet elegant recipe is a must-try for anyone craving bold Asian-inspired flavors with minimal fuss.
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Recipe Information
Ingredients
- 200 grams glass noodles
- 10 pieces dried shiitake mushrooms
- 1 large carrot
- 1 medium red bell pepper
- 2 heads baby bok choy
- 3 pieces garlic cloves
- 1 inch piece ginger
- 4 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 2 teaspoons sesame oil
- 2 tablespoons vegetable oil
- 250 milliliters chicken or vegetable stock
- 1 tablespoon cornstarch
- 2 tablespoons water
- 2 stalks green onions
- 1 tablespoon sesame seeds
- 0.5 teaspoon salt
- 0.25 teaspoon pepper
Instructions
Preheat your oven to 375°F (190°C).
Soak the dried shiitake mushrooms in warm water for 20 minutes, then drain and slice thinly.
Prepare the glass noodles according to package instructions, drain, and set aside.
Peel and julienne the carrot, slice the red bell pepper into thin strips, and chop the baby bok choy into bite-sized pieces.
Mince the garlic and grate the ginger.
In a large skillet, heat the vegetable oil over medium heat. Add the garlic and ginger, sautéing for 1-2 minutes until fragrant.
Add the sliced shiitake mushrooms, carrot, and red bell pepper. Cook for 5 minutes until softened.
Mix the soy sauce, oyster sauce, and sesame oil in a small bowl. Pour this mixture into the skillet and stir to coat the vegetables evenly.
Add the bok choy and cook for 2 more minutes, allowing it to wilt slightly.
In a small bowl, whisk together the cornstarch and water to make a slurry. Add the chicken or vegetable stock to the skillet, then stir in the cornstarch slurry. Simmer for 2 minutes until the sauce slightly thickens.
In a large mixing bowl, combine the cooked glass noodles with the vegetable mixture from the skillet. Toss well to evenly distribute the sauce and vegetables.
Transfer the mixture into a lightly greased casserole dish. Spread it evenly and pat it down gently.
Bake the casserole in the preheated oven for 15 minutes until heated through and slightly golden on top.
Remove from the oven and garnish with chopped green onions and sesame seeds.
Serve warm and enjoy!
Nutrition Facts
Calories |
414 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.4 g | 20% | |
| Saturated Fat | 2.3 g | 11% | |
| Polyunsaturated Fat | 7.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1324 mg | 58% | |
| Total Carbohydrate | 67.1 g | 24% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 3.7 g | ||
| Protein | 6.0 g | 12% | |
| Vitamin D | 4.8 mcg | 24% | |
| Calcium | 74 mg | 6% | |
| Iron | 1.7 mg | 9% | |
| Potassium | 751 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
