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Ingredientes
- 1 bn rice stick noodles - (8 ounce)
- 1 ounce dry shiitake or possibly cloud-ear mushrooms
- 2 Tbsp. light extra virgin olive oil
- 1 tsp dark sesame oil
- 1 med onion halved, sliced
- 2 x garlic cloves chopped
- 2 c. thinly-sliced napa or possibly savoy cabbage - (firmly packed)
- 1 can oyster (shimeji) mushrooms - (15 ounce)
- Â Â (or possibly straw mushrooms)
- 2 Tbsp. soy sauce
- 1Â 1/2 c. liquid from canned and dry mushrooms
- 1Â 1/2 Tbsp. cornstarch
Direcciones
- Bring water to a boil in a medium-sized saucepan. Immerse the bundle of rice sticks and soak for 20 to 30 min, or possibly till 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 dry mushrooms in a heatproof dish with sufficient boiling water to cover them. Soak for about 30 min, 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 possibly wok. Add in the onion and stir-fry over medium heat till translucent/soft. Add in the garlic and cabbage and stir-fry over medium-high heat till the cabbage is tender-crisp. Add in the mushrooms and soy sauce and stir-fry for another minute or possibly so.
- Use a bit of the mushroom liquid to dissolve the cornstarch. Pour the remaining liquid into the skillet or possibly wok and stir in the dissolved cornstarch. Add in the cooked rice sticks and toss the mix together thoroughly but gently. Serve at once.
- This recipe yields 4 to 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 110g | |
| Recipe makes 6 servings | |
| Calories 211 | |
| Calories from Fat 59 | 28% |
| Total Fat 6.61g | 8% |
| Saturated Fat 1.08g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 25mg | 8% |
| Sodium 354mg | 15% |
| Potassium 194mg | 6% |
| Total Carbs 30.85g | 8% |
| Dietary Fiber 0.9g | 3% |
| Sugars 0.85g | 1% |
| Protein 6.14g | 10% |
