Recipe: Korean Bean Thread Sesame Noodles with Vegetables

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 tbsp peanut oil
2 oz carrot, finely shredded
1 small onion, finely shredded
1 green bell pepper, finely shredded
1/2 cup water
FOR THE SAUCE:
2 tbsp light soy sauce
2 tbsp dark soy sauce
3 tbsp sesame oil
1 1/2 tbsp 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. Rinse them well in cold water and drain them thoroughly in a colander.

Soak the bean thread 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.

Heat a wok or large frying pan and add the peanut oil. When moderately hot, add the mushrooms, cloud ears, carrot, onion, green pepper, and 1/2 cup 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
Source: Asian Vegetarian Feast by Ken Hom