This is a colourful, vegetable-packed noodle dish with a multitude of different textures. Once the vegetables have been prepared, it is very quick to assemble and cook.
Drain the wood ear fungus, and cut out the stems. Thinly sliced.
Add the spinach to a pan of boiling water. Cover and boil for 2 minutes, then drain and rinse under cold water. Drain and squeeze out excess water. Separate the leaves.
Discard the curly outer part of the Chinese leaves. Cut the V-shaped core of the leaves into fine strips. Combine the spinach, wood ear fungus and shiitake mushrooms, spring onions, courgettes, carrot and Chinese leaves.
Heat the oils in a deep skillet. Add the garlic and chillies, and stir-fry for 10 seconds. Add the mixed vegetables and stir-fry for 3 to 4 minutes until the vegetables are tender, but crisp. Turn the heat to low and stir in the noodles, soy sauce, sugar and salt. Cook for 2 minutes and serve immediately.
Reprinted with permission from the book:
by Kurumi Hayter
Periplus Editions (HK) Ltd.
This complete guide to cooking noodles features more than 60 recipes, and describes the ingredients, cooking methods and vegetable cutting techniques used in noodle preparation. Whether you like your noodles hot or cold, thick or thin, there's always a noodle for every occasion.
ISBN 962 593 6513
Pack your lunch in an old-fashioned Japanese kura storehouse.
This adorable bento lunchbox is shaped like a Japanese kura storehouse. The design is based on the traditional architecture of tiled roof, white walls on the upper story, and black-slate patterned lower level.
The two-story building and separate roof compartment are big enough to fit a hearty lunch for a hungry student or office worker. Use the two box compartments for main and side dishes, sandwich and salad, or rice and toppings, and pop some candy or a snack in the roof. [US$29, €25.52]