Potato noodles with vegetables

cocina asiatica
Vietnamese cuisine
Potato noodles with vegetables
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Portions 4
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prep time
30 min
cooking time
25 min
total time
55 min
prep time
30 min
cooking time
25 min
total time
55 min
  • 300 g of dried potato fecula noodles
  • 30 g of mouse ear mushrooms, Dry
  • 1/4 Cup (60 ml) sesame oil
  • 2 tablespoons vegetable oil
  • 3 cloves of garlic, fine chopped
  • 1 piece of 4 cm of fresh ginger, grated
  • 2 spring onions, very fine bites
  • 2 carrots, cut into sticks from 4 cm long
  • 2 spring onions, Apart, cut into chunks of 4 cm
  • 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
  1. 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
  2. with a pair of kitchen scissors the noodles in long pieces of some 15 cm so they can be eaten with chopsticks.
  3. 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.
  4. 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 /

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