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Malaysian Cellophane Noodles
RisaG 09-03-99 6:28 PM
Malaysian Cellophane Noodles
Exported from MasterCook
Recipe By : Big Flavors by Jim Fobel
Serving Size : 4 Preparation Time :0:00
Categories : Fish & Seafood Noodles
Amount Measure Ingredient, Preparation Method
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1 tbsp. dried tiny shrimp
12 large dried chinese mushrooms, or shiitake mushroom
7 oz. cellophane noodles
3 tbsp. Thai or Vietnamese fish sauce, nuoc mam or nam pla
3 tbsp. soy sauce
1 tbsp. rice vinegar
1 tsp. sugar
2 large eggs
2 tsp. Oriental sesame oil
4 tbsp. peanut or other vegetable oil
1 medium or 1 large onion (cut lengthwise), in 1/4" wide slivers
1 small red bell pepper, julienne, 1/4" wide
1 small green bell pepper, julienne, 1/4" wide
1/2 cup green cabbage, shredded
1 carrot, peeled/julienned
2 tsp. fresh ginger, minced
1 large clove garlic, minced
1 hot pepper (jalapeno or other favorite), slivered
8 whole scallions, cut diag. 2" lengths
2 tbsp. fresh cilantro, chopped
Put dried shrimp in a small bowl or cup and add 1/2 cup boiling water. Set aside to soften for 30 minutes; drain and finely chop; set aside.
Meanwhile, put dried mushrooms in a bowl and add 1 cup of boiling water. Set aside to soak until softened, about 30 minutes. Drain, reserving 1/4 cup of soaking liquid. Cut off and discard stems and cut mushroom caps into julienne. Strain soaking liquid through a fine sieve; reserve until needed.
Put cellophane noodles in a large bowl and pour in enough hot water to cover generously. Set aside to soak until softened, about 15 minutes; drain well. Use kitchen shears to cut mass of noodles in half; reserve in a strainer until needed.
In a small bowl, stir together 1/4 cup strained mushroom liquid with fish sauce, soy sauce, rice vinegar, and sugar; reserve until needed.
In a small bowl, stir together eggs and sesame oil.
Place a small, heavy skillet over moderately high heat and spoon 1/2 tbsp. of peanut or vegetable oil. When very hot, pour in egg mixture and immediately reduce heat to low. Scramble gently until just set; turn out onto a plate and reserve.
Place a large, heavy wok or skillet over high heat. When very hot, spoon in 1-1/2 tbsp. of peanut oil (or vegetable oil). Tilt pan to coat interior with oil. Add onion, bell peppers, cabbage and carrot and stir-fry until lightly browned, about 1 minute. Add 2 tbsp. water and stir-fry until it boils away. Turn out onto a platter and reserve.
Wipe out wok with a paper towel and return it to high heat. Spoon in remaining 1 tbsp. oil and add ginger, garlic, hot pepper, minced dried shrimp, and mushrooms. Stir-fry until fragrant, 10-15 seconds. Add scallions and stir-fry for 30 seconds.
Return all of ingredients and sauces to wok and toss for 1 minute, until well combined and heated thoroughly. Remove from heat and toss in cilantro. Turn out onto a large platter and serve hot.
