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Prep Time: 0 Minutes Cook Time: 105 Minutes |
Ready In: 105 Minutes Servings: 4 |
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look nice taste hot Ingredients:
3 dried shiitake mushrooms, soaked for 30 minutes in cold water |
8 ounces vegetable-flavoured somen noodles |
3 tablespoons vegetable oil |
11/2 cups finely shredded napa (chinese) cabbage |
8 spinach leaves, shredded |
1 medium carrot, peeled and julienned |
1 small daikon (icicle radish), peeled and julienned |
1 tablespoon very finely shredded fresh ginger |
6 ounces fresh bean sprouts |
1 while scallion, very finely sliced |
1/4 cup japanese tonkatsu sauce |
to make tokatsu sauce : boil 2 tablespoons mirin ( japanese sweet rice wine) until reduced by half. stir in 2 tablespoons ketchup, 1 tablespoon dark soy sauce, 1 tablespoon tamari or light soy sauce, 1 tablespoon worcestershire sauce, 1 tablespoon mustard, and sugar to taste. heat briefly, then allow to cool. store in the refrigerator. makes 2/3 cup |
Directions:
1. Drain the mushrooms and squeeze out excess water, then trim the stems and finely shred the caps.
2. Bring 1 quart of lightly salted water to a boil. Add the noodles and cook for about 3 minutes, until barely tender, and drain well.
3. Heat half the oil in a wok or large skillet over high heat and stir-fry the mushrooms, carrot, spinach, cabbage and radish until barely tender, about 2 minutes. Set aside.
4. Heat the remaining oil in another pan over high heat and saute the noodles for 11/2 minutes. Add ginger and saute a further 45 seconds.
5. Add the cooked vegetables to the noodles along with the bean sprouts and scallions and cook for 1 minute on high heat, mixing thoroughly. Add the tonkatsu sauce, heat well, and stir to distribute the sauce evenly through the noodles.
6. Serve.
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