Asian Glass Noodle Salad

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 8
• 17 1/2 ounces cellophane noodles, dangmyeon
• 2 medium carrots, cut into match sticks
• 3 celery ribs, thinly sliced
• 4 cups bean sprouts
• 4 cups napa cabbage, roughly chopped
• 10 dried shiitake mushrooms, stems removed
• 2 scallions, thinly sliced into long pieces
• 1 cup cilantro, roughly chopped
• 2 garlic cloves, minced
• 1/8 teaspoon sesame oil
• 1 tablespoon extra virgin olive oil
• 1/4 teaspoon sugar
• 2 tablespoons oyster sauce
• 2 tablespoons sesame seeds, toasted
• 1/4 teaspoon vinegar
• 1/2 teaspoon sugar
• 1 tablespoon mushroom flavored dark soy sauce
• 2 tablespoons soy sauce
• 1 teaspoon sesame oil

Recipe

• 1 soak the shiitake mushrooms for at least 2 hours in lukewarm water. wring the water out of the mushrooms, and slice them thinly (approx 1/8 inch thick). set aside.
• 2 stir fry the veggies. start by heating the garlic, on high heat, with the olive oil for approx 30 seconds.
• 3 add in the scallions, carrots, celery, shiitake mushrooms, 1/4 tsp of the sugar, and 1 tbsp of oyster sauce and continue to stir fry for about 4-5 minutes.
• 4 add in the napa cabbage, bean sprouts, and the rest of the oyster sauce, and stir fry for 5 minutes.
• 5 turn off the heat and set aside.
• 6 bring a large pot of water to a boil.
• 7 boil the dangmyeon noodles for 7-10 minutes.
• 8 drain the water, and rinse the noodles in cold water.
• 9 set aside.
• 10 create the sauce for noodles by combining the vinegar, sugar, dark soy sauce, soy sauce, and sesame oil in a bowl and mix until the sugar dissolves.
• 11 in a large serving bowl, combine the noodles with the sauce and ensure that it is evenly distributed.
• 12 add in the stir fried veggies, fresh cilantro, and toasted sesame seeds.
• 13 mix well and serve.
• 14 this dish can be enjoyed hot or cold.