Recipe by AmandaInOz
Yummy vegetarian noodle dish.
Top Review by zaar junkie
I thought this was pretty good. Lots of veggies, this dish cooks quickly, but this dish is mainly prep time. I used chinese soy sauce instead of japanese and the flavor to this dish was very subtle. I added more soy sauce for a bit more flavor. Sugar is in the ingredients list, but not noted in the directions. My boyfriend said this would be a good accompaniment to another dish, but doesn't really stand as a main dish on its own. I would make this again. Thank you for posting.
- 2 ounces cellophane noodles or 2 ounces mung bean noodles, cooked and drained
- 6 Chinese black mushrooms, dried
- 1⁄3 lb tender spinach leaves
- 1 carrot
- 1 small zucchini
- 3 medium fresh mushrooms
- 2 leaves Chinese cabbage
- 4 scallions
- 4 tablespoons vegetable oil
- 1 tablespoon sesame oil
- 3 garlic cloves, minced
- 1 tablespoon Japanese soy sauce
- 1 teaspoon sugar
- 1⁄2 teaspoon salt
Directions See How It's Made
- Soak Chinese mushrooms in 1 cup hot water for 20 minutes.
- When they have softened, cut off the hard stems and slice the caps fine.
- Drop spinach into 10 cups of boiling water and boil rapidly for 2 minutes. Drain, run under cold water then squeeze out as much moisture as possible.
- Peel carrot, cut into 3 sections and then into fine julienne strips.
- Wipe off the fresh mushrooms and break off their stems. Cut the caps into very fine slices. Cut the nonwoody part of the stems into matchstick pieces.
- Cut away and discard the curly, tender part of the cabbage leaves. Save only the V-shaped core of the leaves and cut this into julienne strips.
- Cut the scallions into 2 1/2 inch sections and quarter the section with the bulb lengthwise.
- Combine the Chinese mushrooms, spinach, carrot, zucchini, mushrooms, cabbage, and scallions in a bowl. Mix well, separating all the spinach leaves.
- Heat the vegetable oil and the sesame oil in a wok over a medium-high flame. When hot, put in the garlic and stir-fry for 10 seconds.
- Add all the vegetables in the bowl. Stir-fry for 3 to 4 minutes or until the vegetables are tender-crisp.
- Turn the heat to low, and add the drained noodles, soy sauce, and salt. Stir well, distributing the noodles evenly, and cook 2 to 3 minutes.
- Season to taste.