Stir-Fried Glass Noodles

Name: Stir-Fried Glass Noodles
Cuisine: Korean
Ingredients: Salt, as needed; Ground black pepper, as needed; 8 oz/227 g napa cabbage, cut into thin chiffonade; 8 oz/227 g julienne carrots; 8 oz/227 g julienne red peppers; 8 oz/227 g napa cabbage, cut into thin chiffonade; 6 cloves minced garlic; 4 fl oz/120 mL vegetable oil; 8 oz/227 g thinly sliced onions; 2 tbsp/25 g sugar; 1 tbsp/15 mL sesame oil; ½ cup/120 mL light soy sauce, not low-sodium; 6 green onions, sliced thinly; Vegetable oil, as needed, for cooking the eggs; Vegetable oil, as needed, for cooking the eggs; 5 large eggs; noodles, also known as glass noodles; noodles, also known as glass noodles; 1 lb/454 g Korean sweet potato; 1 oz/28 g dried wood ear mushrooms; 8 dried shiitake mushrooms

Preparation info

Yield:
8
Portions

Difficulty
Easy

Appears in

Street Foods

By Hinnerk von Bargen and Culinary Institute of America

Published 2015

About

Ingredients

8 dried shiitake mushrooms
1 oz/28 g dried wood ear mushrooms

Asia
Korea
Noodles
Vegetarian

Method

Soak the shiitake and the wood ear mushrooms, separately, in enough cold water to cover, overnight. Drain the mushrooms, reserving the shiitake soaking liquid.
De-stem the shiitake mushrooms. Slice the caps into thin strips and reserve. Remove and discard all hard parts of the wood ear mushrooms. Slice the mushrooms into thin strips.
Submerge the nood