Recipe by Sue Lau
Called Tse Ping, this is a vegetarian version of a dish often served at weddings and other Tibetan celebrations.
Top Review by rmarcella56
I really like this recipe. The flavour is subtle but deep and complex and I enjoy the contrast of the potato with the noodle texturally. I have added other vegetables just to suit what I've in the larder but it's best as the recipe sets it out. I do find that I need a bit more oil to keep it moist.
- 3 red potatoes
- 4 ounces bean thread noodles
- 1⁄2 cup dried wood ear mushrooms
- 1 onion, chopped
- 1 tomatoes, chopped
- 1 tablespoon vegetable oil
- 1 teaspoon paprika
- 1 teaspoon turmeric
- 1⁄2 inch ginger, finely grated
- 2 cloves garlic, crushed
- 1⁄4 cup green peas, fresh or frozen
- 1⁄4 red bell pepper, cut into thin strips
- 1⁄4 cup water
Directions See How It's Made
- Cover the noodles in very hot water and allow to sit for 20 minutes, or until soft.
- In another bowl, pour boiling water over the wood ears and allow them to sit for 20 minutes also.
- Boil the potatoes for 10 minutes, then drain.
- When able to handle, slice the potatoes like fries.
- At the end of twenty minutes, drain the wood ears and cut into thin slices.
- Saute the onion with the oil in a large pan until it is tender.
- Add the tomato, ginger, garlic, paprika, and turmeric, stirring to mix.
- Add the potatoes and stir to coat them with the spices.
- Then add the peas, sliced wood ears, bell pepper, and water.
- Cook, stirring, until the potatoes are fork-tender, adding small amounts of water if needed.
- Drain the noodles, chop into smaller pieces (about into thirds), and add to the pan.
- Cook for 3-5 minutes more, or until heated through.