Mung bean vermicelli with shiitake & mangetout

Mung bean vermicelli with shiitake & mangetout

By
From
Hong Kong Diner
Serves
4
Photographer
Kris Kirkham

Ingredients

Quantity Ingredient
2 dried shiitake mushrooms
100g dried mung bean vermicelli, (or glass noodles)
1 garlic clove
6 mangetout
1/2 a carrot
1 spring onion
50g beansprouts
1 tablespoon vegetable oil

The sauce

Quantity Ingredient
1 teaspoon chilli bean sauce
1 tablespoon vegetarian stir-fry sauce, (swapsies: oyster sauce)
1/2 tablespoon light soy sauce
100ml vegetable stock
1/2 teaspoon pure sesame oil

Method

  1. Soak the dried shiitake mushrooms for at least 1 hour, or overnight for best results.
  2. Soak the mung bean vermicelli in hot water for 3–4 minutes, then drain in a sieve and run cold water from the tap through the noodles to prevent them overcooking.
  3. Finely slice the garlic, and finely matchstick the presoaked and drained mushrooms, mangetout, carrot and spring onion (scallion). Pick the ends off the beansprouts and wash the sprouts well by soaking in cold water, running your fingers through them a few times, rinsing, then soaking once more in cold water.
  4. Mix the sauce ingredients together in a small bowl or ramekin.
  5. Now build your wok clock: place the garlic at 12 o’clock, followed by the carrot, mangetout, mushrooms, beansprouts, soaked vermicelli and then finally your sauce, clockwise around the plate.
  6. Heat 1 tablespoon of vegetable oil in a wok to a high heat. Once smoking hot, add the garlic and stir-fry for 30 seconds, then add the carrot and stir-fry for another 30 seconds. Next, add the mangetout, shiitake mushrooms and the beansprouts and continue stir-frying for 1 minute more, then add the vermicelli, immediately followed by the sauce. Bring the sauce to a vigorous boil, then start to fold the noodles and vegetables through the sauce.
  7. Once all the sauce is evenly coating both the veg and vermicelli, remove from the heat, scatter with the spring onion and serve.
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