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HOT KOREAN VEGETABLE AND NOODLES
  • 2 oz Cellophane noodles
  • 6 Shitake mushrooms, dried
  • 1 T Sunflower oil
  • 2 In. leek, fine sliced OR
  • 1/2 sm Onion
  • 1 Unpeeled clove of garlic
  • 1 c Carrots, thinly sliced OR
  • 1/2 c Snowpeas
  • 1 c Spinach or broccoli, chopped
  • 1 c Yellow summer squash, sliced
  • 1 c Bean sprouts
  • 2 t Coriander powder
  • 1 T Tamari
  • 1 t Sucanat (organic cane juice)
  • 1 t Oil
  • 3 sm Cloves garlic, minced
  • 1/2 t Red chili powder OR
  • 1 Hot red chinese pepper, dry
    1. Soak the cellophane noodles and mushrooms in a medium sized bowl, with enough water to cover, for 1/2 hour. Wash and chop the vegetables. Drain the noodles and mushrooms well. Thin slice the mushrooms. Warm the oil in a large skillet and add the leek or onion with the unpeeled clove of garlic. Saute until sweet. Take out the garlic. Add mushrooms, carrots, spinach or broccoli, and summer squash and saute until tender and bright in color, 3-5 minutes. Add the snowpeas and saute another minute. Stir in the bean sprouts and cook over medium beat about 30 seconds. Add the noodles, coriander, tamari and Sucanat an toss well.
    2. Cover and set the dish aside for a moment, and in a small skillet warm 1 teaspoon oil and saute the minced garlic until tender. Stir in the red pepper, crumbled if it is whole. Serve as a garnish on the side or mix into the noodles.

     

     
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