Step By Step Japanese and Korean Cooking/1999

Potato Noodles with Vegetables
Servings Preparation Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
4 25 minutes 25 minutes N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
9-2/3 oz potato starch noodles 4 tablespoons dried cloud-ear mushrooms 1/4 cup sesame oil
2 tablespoons vegetable oil 3 cloves garlic, finely chopped 1-1/2 inches ginger, grated
2 green onions, finely chopped 2 carrots, cut into 1-1/2 inch matchsticks 2 green onions, extra, cut into 1-1/2 inch pieces
1 lb baby bok choy or 8 oz spinach, roughly chopped 1/4 cup Japanese soy sauce 2 tablespoons mirin
1 teaspoon sugar 2 tablespoons sesame seed and seaweed sprinkle



1 Cook the potato noodles in a large pot of boiling water for about 5 minutes, or until the noodles are translucent. Drain and rinse thoroughly under cold running water until the noodles are cold (this will also remove any excess starch). Use scissors to roughly chop the noodles into lengths of about 6 inches- this will make them easy to eat with chopsticks. Pour hot water over the cloud-ear mushrooms and soak them for about 10 minutes.
2 Heat 1 tablespoon of the sesame oil with the vegetable oil in a large heavy-based pan or wok. Cook the garlic, ginger and finely chopped green onions for 3 minutes over medium heat, stirring regularly. Add the carrots and stir-fry for 1 minute. Add the cooled drained noodles, extra green onions, bok choy, remaining sesame oil, soy sauce, mirin and sugar. Toss well to coat the noodles with the sauce. Cover and cook over low heat for 2 minutes. Add the mushrooms, then cover and cook for 2 minutes further. Sprinkle with the sesame seed and seaweed sprinkle and serve immediately.
3 NOTE: You may find that potato starch noodles are called Korean pasta. Cellophane noodles can be used instead. Cloud-ear mushrooms are delicately flavored dried mushrooms-when re-hydrated, they triple in size. Korean pasta and cloud-ear mushrooms are available from Asian food specialty stores.

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