Rice Cooker Glass Noodles with Mushrooms and Corn
Cellophane noodles are clear, thin noodles made from mung beans, yam or potato starch. They are also called Chinese vermicelli or glass noodles and can be bought at some supermarkets, Asian markets, and online.
Serves: 6Hands-on: 15 minutesTotal: 20 minutesDifficulty: Easy
- 1 tsp. oyster sauce
- 1 tsp. dark soy sauce
- 1⁄2 tsp. sugar
- 2 cups vegetable stock, divided
- 1⁄4 lb. cellophane (bean thread) noodles
- 1 cup warm water
- 2 Tbsp. vegetable oil
- 2 cloves garlic, finely minced
- 2 cups shiitake mushrooms, diced
- 2 large carrots, peeled and julienned
- 1⁄2 cup frozen corn kernels
- 1⁄4 tsp. salt
- 1⁄8 tsp. ground black pepper
- Mix oyster sauce, soy sauce, sugar, and 1 cup stock in a bowl. Set aside. Place noodles in a medium bowl and cover with water. Set aside for 10 minutes, then drain.
- Add the oil to the rice cooker, cover, and set to Cook. When the base of the rice cooker gets warm, add garlic, mushrooms, carrots, and corn. Fry about 5 minutes until fragrant, covering rice cooker occasionally in the process of frying.
- Add the oyster sauce mixture, cover the rice cooker, and cook until slightly bubbling, about 5 minutes. Add remaining 1 cup stock, cover the rice cooker, and simmer the mixture for 5 minutes, switching to Warm if mixture bubbles too vigorously.
- Add noodles, salt, and pepper. Mix well and allow noodles to absorb the sauce mixture.