Tibetan Noodles with Vegetables

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READY IN: 45mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
  • Serve.
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