Korean Bean Thread Sesame Noodles with Vegetables

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Korean Bean Thread Sesame Noodles with Vegetables

 

1 oz. chinese dried mushrooms

1/2 oz. chinese dried cloud ears

1/4 lb. bean thread noodles

2 ozs. carrot

1 green pepper

1 small onion

2 tbsps. peanut oil

1/2 cup water

 

Sauce:

2 tbsps. light soy sauce

2 tbsps. dark soy sauce

3 tbsps. sesame oil

1 1/2 tbsps. sesame seeds

1 tbsp. finely chopped garlic

1 tbsp. sugar

1 tsp. freshly ground black pepper

 

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.

Makes 4 servings.

 

 

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