Thai Chicken and Glass Noodle Salad with Spicy Dressing |
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Prep Time: 45 Minutes Cook Time: 55 Minutes |
Ready In: 100 Minutes Servings: 6 |
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Ingredients:
2 ounces dried mung bean thread noodles |
10 dried shiitake mushrooms |
1 cup warm water |
1 1/2 pounds vegetables, such as carrots, asparagus, green beans or snow peas |
1/2 cup bamboo shoots |
1 bok choy, thinly sliced |
1/2 cup broccoli florets |
1 small red pepper, julienned |
3 tablespoons sesame or peanut oil |
1 clove garlic, chopped |
1/2 inch piece gingerroot, minced |
1 onion, chopped |
salt, to taste |
2 tablespoons soy sauce |
3/4 cup mushroom-soaking water |
2 teaspoons cornstarch diluted in 3 tablespoons water |
1 teaspoon dark sesame, roasted peanut, or chili oil |
Directions:
1. Soak the noodles in warm water for 20 minutes or until soft. Drain. Cover the mushrooms with 1 cup warm water and soak for 20 minutes. Reserve the liquid, discard the stems, and slice the caps into strips. Thinly slice carrots, and bok choy. Halve green bean if using. Keep snow peas whole, if using. Heat the wok, and add 2 tablespoons of the oil, and swirl around. When hot, add the garlic ginger, onion and mushrooms. Stir-fry for 1 minute, then add the prepared vegetables. Salt lightly and stir-fry for 4 to 5 minutes or until tender-firm. Remove vegetables and set aside. Heat the third tablespoon oil in the wok, add the noodles, soy sauce, and mushroom water, and simmer for 2 minutes. Return the vegetables to the wok, add the diluted cornstarch, and cook until the vegetables are glazed. Toss with the dark sesame oil and serve.
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