Beanthread, or Cellophane, noodles are delightfully light. They make a great vegetarian noodle dish with other vegetables. They are also quite easy to prepare and go well with almost any kind of vegetables. The noodles provide a wonderful satiny texture to the entire dish. The spicy seasonings in this recipe give the noodles body and character, and I think it makes an excellent dish for lunch or a light supper.
Soak the noodles in a large bowl of warm water for 15 minutes. When they are soft, drain them and discard the water. Cut them into
Peel and finely shred the carrots. Drain the beancurd on kitchen paper and carefully shred it. Finely shred the Chinese cabbage or bok choy.
Heat a wok or large frying-pan over a high heat until it is hot. Add the oil and, when it is very hot and slightly smoking, add the black beans, spring onions, garlic and ginger and stir-fry quickly for 15 seconds. Add the carrots and stir-fry for 2 minutes, then add the beancurd and vegetables. Carefully mix together without breaking up the beancurd. Then add all the rest of ingredients, except the sesame oil and cook the mixture over a gentle heat for about 2 minutes. Now add the drained noodles and sesame oil and cook the mixture for a further 3 minutes. Ladle some noodles into individual bowls or into one large serving bowl, garnish with the spring onions and serve at once.
© 1996 Ken Hom. All rights reserved.