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300g
4 tablespoons
1/4 cup
2 tablespoons
3 cloves
4 cm
2
2
2
500g
1/4 cup
2 tablespoons
1 teaspoon
2 tablespoons
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Dried potato starch noodles
Dried black fungus
Sesame oil
Vegetable oil
Garlic, finely chopped
Fresh ginger, grated
Spring onions, finely chopped
Carrots, cut into 4 cm
matchsticks
Spring onions, extra, cut into
4 cm length
Baby bok choy or 250g spinach,
roughly chopped
Japanese soy sauce
Mirin
Sugar
Sesame and seaweed sprinkle
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Method :
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Cook the noodles in a large pot of boiling water for about 5
minutes, or until they are translucent.
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Drain and rinse thoroughly under cold running water until the
noodles are cold (this will remove any excess starch).
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Use scissors to roughly cut the noodles into shorter lengths - this
will make them easy to eat with chopsticks.
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Pour hot water over the black fungus and soak for about 10 minutes.
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Heat 1 tablespoon of the sesame oil with the vegetable oil in a
large heavy-based pan or wok.
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Cook the garlic, ginger and spring onion for 3 minutes over medium
heat, stirring regularly.
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Add the carrots and stir-fry for 1 minute.
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Add the drained cooled noodles, extra spring onion, bok choy,
remaining sesame oil, soy sauce, mirin and sugar.
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Toss well to coat the noodles with the sauce.
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Cover and cook over low heat for 2 minutes.
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Add the fungus then cover and cook for a further 2 minutes.
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Scatter over the sesame and seaweed sprinkle and serve immediately.
Note : Potato starch noodles are also known as Korean pasta and are
available from Asian food stores.
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