93 Korean Bean Thread Sesame Noodles and Vegetables

This simple-to-prepare recipe is my own version of a popular Korean dish. What makes it memorable is the combination of lace-like noodles and exotic mushrooms, an unusual mixture of tastes and textures.

Informal supper

Preparation time 35 minutes

Serves 4

25 g (1 oz) (2 tablespoons) Chinese dried mushrooms

15 g (½ oz) (1 tablespoon) Chinese dried cloud ears

100 g (4 oz) (½ cup) bean thread (transparent) noodles

2 tablespoons groundnut (peanut) oil

50 g (2 oz) ( cup) carrot, finely shredded

1 small onion, finely shredded

1 green pepper (bell pepper), finely shredded

120 ml (4 fl oz) water

FOR THE SAUCE:

2 tablespoons light soy sauce

2 tablespoons dark soy sauce

3 tablespoons sesame oil

1½ tablespoons sesame seeds

1 tablespoon finely chopped garlic

1 tablespoon sugar

1 teaspoon black pepper

1 Soak the dried mushrooms in warm water for 20 minutes, until soft. Squeeze out any excess liquid, then remove and discard the stalks. Cut the caps into shreds.

2 Soak the cloud ears in warm water for 20 minutes or until soft. Rinse well in cold water and drain thoroughly in a colander. Leave whole.

3 Soak the noodles in a large bowl of very hot water for 15 minutes. When soft, drain well. Using scissors or a knife, cut the noodles into 7.5 cm (3 inch) lengths.

4 Heat a wok or large frying pan and add the oil. When it is moderately hot, add the mushrooms, cloud ears, carrot, onion, green pepper and water and stir-fry for 5 minutes or until the carrot is cooked.

5 Combine all the sauce ingredients and add to the vegetables. Give the mixture a good stir, then add the noodles and stir-fry for 2 minutes, until heated through. Serve at once or at room temperature.