Description
Yummy vegetarian noodle dish.
Ingredients
- Cellophane Noodles
- Chinese Black Mushrooms
- Spinach Leaves
- Carrot
- Zucchini
- Fresh Mushrooms
- Chinese Cabbage
- Scallions
- Vegetable Oil
- Sesame Oil
- Garlic Cloves
- Japanese Soy Sauce
- Sugar
- Salt
Instructions
- 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