Korean bean thread sesame noodles with vegetables

4 servings

Ingredients

Quantity Ingredient
1 ounce Chinese dried mushrooms
½ ounce Chinese dried cloud ears
¼ pounds Bean thread noodles
2 ounces Carrot
1 Green pepper
1 small Onion
2 tablespoons Peanut oil
½ cup Water
2 tablespoons Light soy sauce
2 tablespoons Dark soy sauce
3 tablespoons Sesame oil
1½ tablespoon Sesame seeds
1 tablespoon Finely chopped garlic
1 tablespoon Sugar
1 teaspoon Freshly ground black pepper

Directions

SAUCE

Soak the dried mushrooms in warm water for 20 minutes until soft.

Squeeze the excess liquid from the mushrooms and remove and discard the stalks. Cut the caps into shreds. Soak the cloud ears in warm water for about 20 minutes or until soft. Rince them well in cold water and drain them thoroughly in a colander.

Soak the noodles in a large bowl of very hot water for 15 minutes.

When soft, drain well. Cut the noodles into 3-inch lengths, using scissors or a knife.

Peel and finely shred the carrot. Finely shred the pepper and onion.

Heat a wok or large frying pan and add the oil. When moderately hot, add the mushrooms, cloud ears, carrot, onion, green pepper, and water and stir-fry for 5 minutes or until the carrots are cooked.

Combine the sauce ingredients and add them to the vegetables. Give the mixture a good stir, then add the noodles. Stir-fry the mixture for 2 minutes until well heated through. Serve at once or at room temperature.

Source: Asian Vegetarian Feast - by Ken Hom William Morrow and Company, Inc. - New York ISBN: 0-688-07753-6 Typed for you by Karen Mintzias

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