Hot Korean Vegetables and Noodles

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Hot Korean Vegetables and Noodles

 

2 ozs. cellophane noodles

6 shitake mushrooms, dried

1 tbsp. sunflower oil

2 inch leek, fine sliced or 1/2 small onion

1 unpeeled clove of garlic

1 cup carrots, thinly sliced OR

1/2 cup snowpeas

1 cup spinach or broccoli, chopped

1 cup yellow summer squash, sliced

1 cup bean sprouts

2 tsps. coriander powder

1 tbsp. tamari

1 tsp. sucanat (organic cane juice)

1 tsp. oil

3 small cloves garlic, minced

 

1/2 tsp. red chili powder or 1 hot red chinese pepper, dry

Soak the cellophane noodles and mushrooms in a medium sized bowl, with

enough water to cover, for 1/2 hour. Wash and chop the vegetables.

Drain the noodles and mushrooms well. Thin slice the mushrooms. Warm

the oil in a large skillet and add the leek or onion with the

unpeeled clove of garlic. Sautee until sweet. Take out the garlic.

Add mushrooms, carrots, spinach or broccoli, and summer squash and

saute until tender and bright in color, 3-5 minutes. Add the snowpeas

and saute another minute. Stir in the bean sprouts and cook over

medium beat about 30 seconds. Add the noodles, coriander, tamari and

Sucanat an toss well.

Makes 5 servings.

 

 

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