Asian rice stick noodles are tossed with shiitake and oyster or straw mushrooms, napa cabbage, and a sesame-soy sauce dressing and served warm.
1 package (8 ounce size) rice stick noodles
1 ounce dried shiitake mushrooms or cloud-ear mushrooms
2 tablespoons light olive oil
1 teaspoon dark sesame oil
1 medium onion, halved and sliced
2 cloves garlic, minced
2 cups firmly packed thinly sliced Napa cabbage or savoy cabbage
1 can (15 ounce size) oyster mushrooms or straw mushrooms, drained, reserve liquid
2 tablespoons soy sauce
1 1/2 cup mushroom liquid from can
1 1/2 tablespoon cornstarch
Bring water to a boil in a medium-sized saucepan. Immerse the bundle of rice sticks and soak for 20 to 30 minutes, or until they are al dente.
When the noodles are done, drain them, place them on a cutting board, and chop in several places to shorten.
At the same time, combine the dried mushrooms in a heatproof dish with enough boiling water to cover them. Soak for about 30 minutes, then drain. Remove tough stems and cut them into thin strips about 2 inches long. Reserve the liquid.
In the meantime, heat the oils in a stir-fry pan or wok. Add the onion and stir-fry over medium heat until translucent. Add the garlic and cabbage and stir-fry over medium-high heat until the cabbage is tender-crisp. Add the mushrooms and soy sauce and stir-fry for another minute or so.
Use a bit of the mushroom liquid to dissolve the cornstarch. Pour the remaining liquid into the skillet or wok and stir in the dissolved cornstarch.
Add the cooked rice sticks and toss the mixture together thoroughly but gently. Serve at once.
lindatn
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