- 6 dried wood ear fungus, soaked in hot water for 30 minutes
- 150g / 5oz young, fresh spinach leaves
- 2 Chinese leaves
- 3 fresh shiitake or oyster mushrooms, thinly sliced
- 4 spring onions, thickly sliced diagonally
- 1 small courgette, cut into fine strips
- 1 carrot, cut into fine strips
- 3 tablespoons vegetable oil
- 1 tablespoon sesame oil
- 3 cloves garlic, crushed, finely chopped
- 2 small fresh red chillies, seeded and cut into fine strips
- 200g / 7oz bean thread noodles, soaked in hot water for 5 minutes and drained
- 1 tablespoon Japanese soy sauce
- 1 teaspoon granulated sugar
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:
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
- Find this book at your local English-language bookstore in Japan
- Or use the ISBN to order from your local bookstore.
This brick-red tin would make a handy stand on your desk for holding pens, pencils and brushes. Or of course you can use it for its original purpose, as an airtight container for storing your favorite tea.
The round scarlet post box has been a familiar sight on Japan's streets for almost a century and a half. The Japan Post adopted the iconic design from the British Royal Mail postbox, as well as the distinctive red livery. Instead of the Royal Mail's coat of arms, however, the box is decorated with the kanji characters for Yuubin (Post Office) and one of the earliest logos in the world, the letter T (for 'Tsushin') with a bar across it, which debuted in 1877.
The tin comes filled with a 30g pack of Houjicha, a roasted black tea that is refreshing as a hot beverage in winter or iced tea in summer. The tea is from the famous Suzukien tea plantation in Saitama, Japan.
It's the perfect gift for designers, tea-lovers, Japanophiles or stamp collectors. [US$15, €13.20]
These colorful chopstick rests in the shape of ripe vegetables will brighten up any Asian meal.
Our vegetable set of hashioki (chopstick rests) includes ripe tomato, crimson chili pepper, vibrant bitter gourd, plump eggplant and crisp carrot. It's the ideal set for an Asian meal and complements noodles, stir-fries or sushi.
In Japanese table etiquette, chopsticks should always be left on chopstick rests between bites.
In recent years, hashioki have become available in a huge range of shapes, colors and sizes. We've scoured the kitchenware shops of Kappabashi to come up with our own unique sets for discerning customers. [US$17, €15]