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Pastel Tutup served with mushrooms and glass noodles, sprinkled with sesame seeds
Glass noodle mushroom dish garnished with sesame seeds

Mushroom & glass noodle pastel tutup

Author: Flavelo
Recipes Vegetarian & Vegan Main Courses
Although the name 'Pastel Tutup' traditionally refers to an Indonesian meat pie with a potato crust (a heritage of Dutch shepherd's pie), this version is a lighter, noodle-based interpretation focusing on the richness of the filling. The umami taste of mushrooms and the elastic texture of glass noodles meet in this blend, which stands alone as a main course or side dish. The use of sesame seeds and soy sauce indicates the strong influence of Chinese cuisine on the Indonesian archipelago.
🕒 Prep Time 15 mins
🍳 Cook Time 10 mins
⌛ Total Time 25 mins
🍽️ Servings 4 servings
🔥 Calories 290 kcal
🌍 Cuisine Indonesian

Ingredients

Equipment Needed

  • Wok or frying pan
  • Heatproof bowl (for soaking noodles)
  • Sieve

Allergen Information

⚠️ Soya
⚠️ Sesame

Instructions

1 ✓

Soak the glass noodles in hot water for 5-7 minutes until transparent and soft. Drain and cut into shorter pieces with scissors to make them easier to eat.

Tip: Soaking is gentler than boiling in bubbling water, so the noodles stay elastic.
2 ✓

Clean the mushrooms (don't wash, just wipe), and slice thinly. Finely chop the onion and garlic.

Tip: Mushrooms act like sponges: if you wash them, they absorb water and will steam instead of browning.
3 ✓

Heat the oil and sauté the onion. Add the garlic, then the mushrooms. Fry over high heat until the mushroom liquid evaporates and they start to brown.

Tip: The 'Maillard reaction' (browning) gives the mushrooms their meaty, deep flavour.
4 ✓

Pour in the soy sauce, spice mix, and lemon juice. Fold in the drained noodles and stir-fry for 1-2 minutes so the noodles absorb the flavours.

Tip: The acidity of the lemon juice 'cuts' the saltiness of the soy sauce and freshens the dish.
5 ✓

Sprinkle generously with toasted sesame seeds before serving.

Tip: The crunch of sesame seeds contrasts with the soft noodles and mushrooms.

Recipe FAQ

Do glass noodles need boiling?
Not necessarily! The thinner types just need soaking in hot water for a few minutes until soft. Boiling can make them mushy.
What mushrooms should I use?
Shiitake gives the deepest flavour, but it will also be delicious with button or oyster mushrooms.

Ingredients

  • 200 g Mushrooms (button or shiitake)
  • 100 g Glass noodles (mung bean vermicelli)
  • 1 head Red onion
  • 2 cloves Garlic
  • 2 tbsp Olive oil (or vegetable oil)
  • 1 tbsp Soy sauce (sweeter type, e.g. Kecap Manis recommended)
  • 1 tsp Sesame seeds (toasted)
  • 1 tsp Spice mix (salt, pepper, nutmeg)
  • 1 tbsp Lemon juice