Cucumber Starch Noodle Casserole
A Chinese-French fusion baked dish with a vivid green color, savory and tender with a soft, glutinous texture.
Ingredients
cucumber (peeled, deseeded, cut into thin strips)
200 g
mung bean starch noodles (soaked in water until soft, drained, cut into thick strips)
2 (approx. 150 g)
chicken tenderloin (cut into strips)
100 g
egg (beaten, fried in oil into an egg crepe, cut into strips)
1
red bell pepper (stemmed, deseeded, cut into strips)
25 g
onion (peeled, cut into strips)
25 g
heavy cream
50 g
grated cheese
25 g
bay leaf
1 slice
white wine
25 g
salt
to taste
black pepper
to taste
butter (for stir-frying)
to taste
Instructions
1
Prep
Peel, deseed and cut cucumber into thin strips; soak starch noodles until soft, drain and cut into thick strips; cut chicken into strips; beat egg, fry into an egg crepe and cut into strips; peel and cut onion into strips; stem, deseed and cut red bell pepper into strips.
2
Stir-fry
Heat butter in a wok, add onion strips and bay leaf, stir-fry until fragrant, then add chicken strips and stir-fry until no longer pink. Add cucumber strips, starch noodle strips, egg crepe strips and red bell pepper strips, stir-fry evenly, then add white wine, salt and pepper to taste.
3
Bake
Transfer the stir-fried ingredients to a greased baking dish, sprinkle with grated cheese, bake in a preheated oven for about 10 minutes until the cheese is melted and golden brown, then remove and serve.
