500 g of tender buk-choy (Col), o 250 g of spinach, cut into large pieces
1/4 Cup (60 ml) de shoyu (Japanese soy sauce)
2 spoonfuls of mirin
1 teaspoon sugar
2 tablespoons of sesame seeds with seaweed powder
Cook the dried potato starch noodles in a large casserole with boiling water during 5 minutes or until the noodles are translucent. Pull the water and wash them thoroughly under the tap jet until cool. Washing removes all the starch from the noodles. Court
with a pair of kitchen scissors the noodles in long pieces of some 15 cm so they can be eaten with chopsticks.
Pour boiling water over the mushrooms and soak them for 10 minutes; drain them well and cut them into large pieces. Heat a tablespoon of sesame oil mixed with vegetable oil in a thick-bottomed frying pan or wok. Add garlic, the ginger and chives and saute over medium heat for 3 minutes, stirring frequently. Stir in the carrot and saute it during 1 minute.
Add cold noodles, the remaining chives, bok-choy or spinach, leftover sesame oil, the shoyu, mirin and sugar. Remove everything well so the noodles are soaked with the sauce. Cover and let it simmer for a long time 2 minutes. Add the drained mushrooms, cover the pan and cook for 2 more minutes. Spread the sesame seeds over the top with the seaweed powder. Serve it immediately.
Potato starch noodles are sometimes called Korean vermicelli.
Mouse ear mushrooms are very delicate in flavor; when they hydrate in the water again, triple their volume.
The Shoyu, Japanese soy sauce. it is lighter and sweeter than Chinese because its fermentation is natural.
All ingredients in this recipe can be purchased from the stores specpecized in Asian food.
Recipes easy to https://recetasdecocinafaciles.NET /