Rice-Stick Noodles with Exotic Mushrooms

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RICE-STICK NOODLES WITH EXOTIC MUSHROOMS

 

8-ounce bundle rice stick noodles

1 ounce dried shiitake or cloud-ear mushrooms

2 tablespoons light olive oil

1 teaspoon dark sesame oil

1 medium onion, halved and sliced

2 cloves garlic, minced

2 cups firmly packed thinly sliced napa or savoy cabbage

15-ounce can oyster (shimeji) or straw mushrooms

2 tablespoons soy sauce (wheat free)

1 1/2 cups liquid from canned and dried mushrooms

1 1/2 tablespoons cornstarch

 

Bring water to a boil in a medium-sized saucepan.

Immerse the bundle of rice sticks and soak for 20 to

30 minutes, or until they are al dente. When the

noodles are done, drain them, place them on a cutting

board, and chop in several places to shorten.

 

At the same time, combine the dried mushrooms in a

heatproof dish with enough boiling water to cover

them. Soak for about 30 minutes, then drain. Remove

tough stems and cut them into thin strips about 2

inches long. Reserve the liquid.

 

In the meantime, heat the oils in a stir-fry pan or

wok. Add the onion and stir-fry over medium heat until

translucent. Add the garlic and cabbage and stir-fry

over medium-high heat until the cabbage is

tender-crisp. Add the mushrooms and soy sauce and

stir-fry for another minute or so.

 

Use a bit of the mushroom liquid to dissolve the

cornstarch. Pour the remaining liquid into the skillet

or wok and stir in the dissolved cornstarch. Add the

cooked rice sticks and toss the mixture together

thoroughly but gently. Serve at once.