Glass Noodle Stir Fry
6
Monday, 08-02-10
Glass Noodle Stir Fry
- 1/4 cups sesame oil
- 1 tbsp minced garlic
- 2 tsps minced ginger
- 2 1/2 ounces shitake mushrooms, stemmed and thinly sliced
- 1 cup snap peas, sliced on a diagonal
- 1 cup carrots, peeled and grated on large holes
- 4 cups mung bean noodles, soaked in hot water for 10 min.
- 1/4 cups soy sauce
- 1 tbsp toasted sesame oil
- 2 tbsps chopped fresh cilantro
- 1 tbsp black sesame seeds
1. Heat the sesame oil in a wok or a large sauté pan over high heat. Add the garlic and ginger and cook for 1 minute, stirring constantly.
2. Add the shitakes, snap peas, and carrots and cook until the shitakes are soft, 6 to 8 minutes.
3. Add the noodles, soy sauce, and toasted sesame oil and cook for 1 minute, stirring constantly and briskly. Add the cilantro and black sesame seeds and stir until mixed. Serve immediately.
Serves: 6 to 8
Source:
Anna Getty’s Easy Green Organic, Chronicle Books, 2010
