Rice Noodle Vegetable Casserole

A delicious mushroom dish for any occasion!

Soak the pasta in hot water for 30-40 minutes and drain in a sieve. Clean cabbage, quarter and cut into 2 cm wide strips. Clean the spring onions. Cut only the white and light green into pieces about 6 cm long. Remove skin from carrots, quarter lengthwise and cut into 6 cm long pieces. Boil approx. 1 1/2 l salted water. Cook the cabbage in portions for 3-4 minutes, carrots for 6-8 minutes, onions for 4 minutes. Remove and drain.

Keep the vegetable broth.

Clean mushrooms, remove hard stalks from shiitake mushrooms. Cut mushrooms into fine slices and sauté in oil for 6-8 min. Peel garlic and press through a press. Peel and grate ginger. Coarsely chop coriander. Whisk together ginger, soy sauce, garlic, juice of one lemon, zest, eggs and a quarter of a liter of the vegetable broth.

3. brush a gratin dish (2 1/2 liters capacity) with oil. put one third of rice noodles in the dish. Spread 1/2 vegetables, 1/2, mushrooms and 1/2 cilantro evenly on top. Continue in this manner until ingredients are layered in. Give the soy sauce mixture another good stir and spread evenly over the top.

Cook in the heated oven at 200 °C (gas 3, convection oven not recommended) on the lowest rack for 55 min. Let the casserole rest for about 10 minutes until you are ready to cut it.

Serve with the sweet

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