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.
- 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
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.