pasta - Korean Bean Thread Sesame Noodles with Vegetables

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* Exported from MasterCook *

 

Korean Bean Thread Sesame Noodles with Vegetables

 

Recipe By :Ken Hom

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1 ounce Chinese dried mushrooms

1/2 ounce Chinese dried cloud ears (black fungus)

1/4 pound bean thread (transparent) noodles

2 ounces carrot

1 green pepper

1 small onion

2 tablespoons peanut oil

1/2 cup water

SAUCE:

2 tablespoons light soy

2 tablespoons dark soy sauce

3 tablespoons sesame oil

1 1/2 tablespoons sesame seeds

1 tablespoon finely chopped garlic

1 tablespoon sugar

1 teaspoon freshly ground black pepper

 

Bean thread noodles are made from the starch of the mung bean, and when cooked,

they are almost translucent. This simple-to-prepare recipe is my version of a

popular Korean dish. What makes it memorable is the combination of lace-like

noodles and exotic mushrooms, an unusual mixture of tastes and textures. The

dried mushrooms and cloud ears are available at Asian specialty markets and,

because this is not an everyday dish, it is well worth the effort to obtain

them.

 

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. Rinse 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 "

Copyright:

" 1988 by Taurom Inc/Ken Hom "

 

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Per Serving (excluding unknown items): 207 Calories; 19g Fat (79.1% calories

from fat); 1g Protein; 10g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 7mg

Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 3 1/2 Fat; 0

Other Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0