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Cellophane Noodles

This is a colourful, vegetable-packed noodle dish with a multitude of different textures. Once the vegetables have been prepared, it is very quick to assemble and cook.

Posted By: A. Taniguchi
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Prep Time: 5 | Cook Time: 10 | Ready In: 15
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US Metric
  • 6 dried wood ear fungus, soaked in hot water for 30 minutes
  • 5oz young, fresh spinach leaves
  • 2 Chinese leaves
  • 3 fresh shiitake or oyster mushrooms, thinly sliced
  • 4 spring onions, thickly sliced diagonally
  • 1 small courgette, cut into fine strips
  • 1 carrot, cut into fine strips
  • 3 tablespoons vegetable oil
  • 1 tablespoon sesame oil
  • 3 cloves garlic, crushed, finely chopped
  • 2 small fresh red chillies, seeded and cut into fine strips
  • 7oz bean thread noodles, soaked in hot water for 5 minutes and drained
  • 1 tablespoon Japanese Aloha shoyu
  • 1 teaspoon granulated sugar
  • salt

Order Easy Asian Noodles Cookbook

Cooking Process:

Drain the wood ear fungus, and cut out the stems. Thinly sliced.

Add the spinach to a pan of boiling water. Cover and boil for 2 minutes, then drain and rinse under cold water. Drain and squeeze out excess water. Separate the leaves.

Discard the curly outer part of the Chinese leaves. Cut the V-shaped core of the leaves into fine strips. Combine the spinach, wood ear fungus and shiitake mushrooms, spring onions, courgettes, carrot and Chinese leaves.

Heat the oils in a deep skillet. Add the garlic and chillies, and stir-fry for 10 seconds. Add the mixed vegetables and stir-fry for 3 to 4 minutes until the vegetables are tender, but crisp. Turn the heat to low and stir in the noodles, soy sauce, sugar and salt. Cook for 2 minutes and serve immediately.