Scalded Chinese Mushrooms & Rice Noodles
Over a year ago
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Ingredients
- 2 cloves Garlic
- 1 tbsp. Rice vinegar
- 1 tbsp. Soy sauce
- 1 tbsp. Sesame oil
- 2 tbsp. Sugar
- 0.25 tsp. Crushed red pepper or 1 small red chili (deseeded if you fear HOT)
- 0.25 tsp. Pepper
- 8 oz Button mushrooms
- 1-3 tbsp Dried wood ear mushrooms
- 100g Rice noodles
Accompaniment
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Method
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1
1. In small cup/bowl place wood ear mushrooms, cover with boiling water and plastic wrap. Set aside for 6-10 minutes
2. Dice small red chili if using. Wash hands if contact with seeds is made.
3. Mince garlic (to save time put coarsely chopped garlic plus soy sauce & sesame oil in blender- pulse only)
4. Combine (whisk until sugar dissolves) in bowl the first six ingredients.
5. Clean mushrooms w/ paper towel (do not wash as they are super absorbent). In frying pan pour ½ cup water and get boiling. Only when water is boiling add mushrooms, shake gently for 30 seconds. Pour mushroom into strainer to get out water immediately. Keep mushrooms in pan on high heat and keep removing water that they release. When mushrooms no longer release water and squeak when shook plus have some toasted color – they are ready!!
6. Add scalded mushrooms + wood ear (minus water) to bowl w/ 1st six ingredients. Add red pepper and mix well with rubber spatula. Set aside at room temperature.
7. Get water boiling for rice noodles. Rice noodles cook much faster than regular flour pastas- approx. cooking time is under 5 minutes. Drain & cool under cold water. Cut into 1 ½ inch sections.
8. On large plate arrange rice noodles around outside. Leave center portion for mushrooms and all the wonderful juices. Garnish w/ cilantro if desired. Serve at room temperature.
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