Rice-Stick Noodles With Exotic Mushrooms

Recipe Ingredients

1		Bundle rice stick noodles - (8 oz)
1 oz	28g	Dried shiitake or cloud-ear mushrooms
2 tablespoons	30ml	Light olive oil
1 teaspoon	5ml	Dark sesame oil
1 teaspoon	5ml	Onion - halved, sliced (medium)
2		Garlic cloves - minced
2 cups	474ml	Thinly-sliced napa or savoy cabbage - - (firmly packed)
1		Oyster (shimeji) mushrooms - (15 oz)
		= (or straw mushrooms)
2 tablespoons	30ml	Soy sauce
1 1/2 cups	355ml	Liquid from canned and dried mushrooms
1 1/2 tablespoons	22ml	Cornstarch

Recipe Instructions

Bring water to a boil in a medium-sized saucepan. Immerse the bundle of rice sticks and soak for 20 to 30 minutes, or until they are al dente. When the noodles are done, drain them, place them on a cutting board, and chop in several places to shorten.

At the same time, combine the dried mushrooms in a heatproof dish with enough boiling water to cover them. Soak for about 30 minutes, then drain. Remove tough stems and cut them into thin strips about 2 inches long. Reserve the liquid.

In the meantime, heat the oils in a stir-fry pan or wok. Add the onion and stir-fry over medium heat until translucent. Add the garlic and cabbage and stir-fry over medium-high heat until the cabbage is tender-crisp. Add the mushrooms and soy sauce and stir-fry for another minute or so.

Use a bit of the mushroom liquid to dissolve the cornstarch. Pour the remaining liquid into the skillet or wok and stir in the dissolved cornstarch. Add the cooked rice sticks and toss the mixture together thoroughly but gently. Serve at once.

This recipe yields 4 to 6 servings.

Source:
In A Vegetarian Kitchen at http://www.vegkitchen.com

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