Recipe#24923

Title: KOREAN BEAN THREAD SESAME NOODLES WITH VEGETA

Source: Asian Vegetarian Feast - by Ken Hom William
  Morrow and Company, Inc. - New York ISBN:
  0-688-07753-6 Typed for you by Karen Mintzias

1       oz           Chinese dried mushrooms
     1/2   oz           Chinese dried cloud ears
     1/4   lb           Bean thread noodles
   2       oz           Carrot
   1                    Green pepper
   1       sm           Onion
   2       tb           Peanut oil
     1/2   c            Water
                        -----SAUCE-----
   2       tb           Light soy sauce
   2       tb           Dark soy sauce
   3       tb           Sesame oil
   1 1/2   tb           Sesame seeds
   1       tb           Finely chopped garlic
   1       tb           Sugar
   1       t            Freshly ground black pepper
  Soak the dried mushrooms in warm water for 20 minutes
  until soft.  Squeeze the excess liquid from the
  mushrooms and remove and discard the stalks. Cut the
  caps into shreds.  Soak the cloud ears in warm water
  for about 20 minutes or until soft.  Rince them well
  in cold water and drain them thoroughly in a colander.
  
  Soak the noodles in a large bowl of very hot water for
  15 minutes.  When soft, drain well.  Cut the noodles
  into 3-inch lengths, using scissors or a knife.
  
  Peel and finely shred the carrot.  Finely shred the
  pepper and onion.
  
  Heat a wok or large frying pan and add the oil.  When
  moderately hot, add the mushrooms, cloud ears, carrot,
  onion, green pepper, and water and stir-fry for 5
  minutes or until the carrots are cooked.
  
  Combine the sauce ingredients and add them to the
  vegetables. Give the mixture a good stir, then add the
  noodles.  Stir-fry the mixture for 2 minutes until
  well heated through. Serve at once or at room
  temperature.