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Title: Korean Bean Thread Sesame Noodles with Vegetables
Categories: Vegetarian Pasta Korean
Yield: 4 Servings

1ozChinese dried mushrooms
1/2ozChinese dried cloud ears
1/4lbBean thread noodles
2ozCarrot
1 Green pepper
1smOnion
2tbPeanut oil
1/2cWater
SAUCE
2tbLight soy sauce
2tbDark soy sauce
3tbSesame oil
1 1/2tbSesame seeds
1tbFinely chopped garlic
1tbSugar
1tsFreshly 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. Rince them well in cold water and drain them thoroughly in a colander.

Soak the 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.

Peel and finely shred the carrot. Finely shred the pepper and onion.

Heat a wok or large frying pan and add the oil. When moderately hot, add the mushrooms, cloud ears, carrot, onion, green pepper, and 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.

Source: Asian Vegetarian Feast - by Ken Hom William Morrow and Company, Inc. - New York ISBN: 0-688-07753-6 Typed for you by Karen Mintzias

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