Hot Korean Vegetables & Noodles

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Hot Korean Vegetables & 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

 

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.

 

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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