Korean Cellophane Noodles with Vegetables
- 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
Copyright (c) 1999 Quintet Publishing Limited
Reprinted by permission. All rights reserved.
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