Noodle Pan with Kai-Lan and Shimeji Mushrooms

5 from 3 votes
Total Time 45 minutes
Course Dinner
Cuisine European
Servings 2 people


For the pasta:

  • 120 g Egg noodles, China, made from wheat flour
  • 300 g Water
  • 6 g Chicken broth, Kraft bouillon

For the base:

  • 8 small Onions, red
  • 3 medium sized Cloves of garlic, fresh
  • 10 g Ginger threads, fresh or frozen
  • 1 smaller Chilli, green
  • 2 tbsp Sunflower oil

For the intermediate layers:

  • 125 g Gouda, middle-aged
  • 125 g Mozzarella, firm

For the Kai-Lan layer:

  • 500 Kai-Lan, fresh
  • 8 tbsp Noodle broth, (see preparation)
  • 3 tbsp Coconut milk, creamy (24% fat)
  • 2 Pinches Black pepper from the mill
  • 1 pinch Macis powder, alternatively freshly grated nutmeg
  • 1 tbsp Madeira, (fortified wine)

For the mushroom layer:

  • 150 g Shimeji mushrooms, fresh, white-capped, (alternatively white mushrooms)
  • 6 tbsp Kai Lan broth, (see preparation)
  • 1 pinch Black pepper from the mill
  • 2 tbsp Celery leaves, fresh or frozen

To garnish:

  • 2 tbsp Tomato slices
  • 2 tbsp Flowers and leaves


Short overview:

  • Prepare the ingredients for each layer, if available. Apply the individual layers in a pan with a maximum of 24, starting with the base. First, roughly grate the two cheeses for the intermediate layers.

The basis:

  • Dice all solid ingredients and sweat with the oil until translucent. Set the pan and its contents aside.

The pasta:

  • Heat the water, add the chicken broth and bring the water to a boil. Add the wheat noodles and cook for a maximum of 90 seconds. Strain and loosen in the sieve. Keep the pasta and broth. Pour half of the pasta over the base in the pan. Cover with half of the liner.

The Kai-Lan Layer:

  • Wash the fresh Kai-Lan, separate the leaves from the stem. Cut off the stem, which is woody in the lower part, 2 - 4 cm above the 1st leaf and discard. Separate the thin petioles from the leaves along the midrib, cutting the leaves in half lengthways. Cut the leaf stalks and stems crosswise into thin rolls. Halve the leaves lengthways and crossways. Have the leaves ready and freeze the stem rolls. Measure and defrost frozen goods. Place the leaves with 8 tablespoons of the noodle broth in a 2-liter saucepan and simmer until the leaves collapse. Add the remaining ingredients and simmer for 1 minute. Strain the leaves and layer them on the intermediate layer in the pan. Keep the broth.

The next 2 layers:

  • Pour the remaining noodles over the Kai Lan leaves and sprinkle with the remaining cheese.


  • Let the pasta pan with the lid simmer for 2 minutes. In the meantime, prepare the ingredients for the decoration.


  • Remove the pan from the heat and replace the lid with a large enough serving plate. Transfer the contents of the pan upside-down to the plate.

Garnish and serve and enjoy:

  • Garnish the casserole and serve. Good Appetite!
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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