Embedded Files
Yield: 5 portions
Ingredient Amount
Mushrooms, shiitake, dried 10 ea.
Mushrooms, woodear, dried 1 oz.
Noodles, sweet-potato starch 12 oz.
Scallion, trimmed, thinly sliced 6 ea.
Soy sauce, light 1 Cup
Sesame oil 2 Tbsp.
Sugar 4 Tbsp.
Vegetable oil as needed
Onions, thinly sliced “with the grain” 8 oz.
Garlic cloves, minced 8 ea.
Pepper, red bell, julienne 8 oz.
Cabbage, green, ¼-inch chiffonade 12 oz.
Carrot, julienne 8 oz.
Kosher salt and ground black pepper as needed
Eggs, beaten lightly, cooked into 3 ea.
1/8-inch thin omelets, cut julienne
Mise en Place
1. Re-hydrate the shiitake mushrooms in cool water overnight. Cut off entire stem and discard (or use for stock). Cut caps into 1/8-inch wide strips. Reserve re-hydration water to moisten noodles during cooking process.
2. Re-hydrate the woodear mushrooms. Trim off hard nodules, cut into 1/8-inch wide strips.
3. Pour boiling water over noodles, cover by at least 2-inches. Soak until re-hydrated and elastic, about 8-10 minutes. Drain, rinse with cool water, reserve.
4. Whisk together scallions, soy sauce, sesame oil, and sugar – reserve as sauce to marinate noodles
5. Close to service time (30 minutes +-) divide hydrated noodles into 4 separate portions, and pour 1/4 of sauce mixture over each. Hold noodles and sauce like this until ready to stir fry.
At Service:
1. Heat oil in wok
2. Add onions and garlic, stir fry until tender and aromatic
3. Add cabbage to wok, stir fry until “tender-crisp”
4. Add red peppers to wok – stir fry until red color intensifies – about 30 seconds in hot wok, then add mushrooms.
5. Add carrots to wok, stir fry until “tender-crisp”
6. Add marinated noodles to wok, add small amounts of mushroom liquid to loosen noodles, if needed.
7. Toss noodles with other ingredients in hot wok until hot to the touch, add egg julienne and remove from wok.
8. Plate in deep bowls, sprinkle with scallion julienne
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