Wok Wednesdays | Stir-Fried Cellophane Noodles with Enoki Mushrooms

WW wokking thru Stir-Frying to the Sky's Edge
by Grace Young

 

This is a simple recipe (well, they all have been pretty effortless - the joys of stir-frying!) that consists of garlic, hot pepper flakes, enoki mushrooms, carrots, soy sauce, chicken or vegetable broth, snow peas, salt, sesame oil, and cellophane noodles; the noodles are made from mung beans, a plant species in the legume family. They have a translucent look to them, hence there alternate name of glass noodles. Be forewarned, they do need a twenty minute soak before stir-frying.

Bowl 1: Garlic, red pepper flakes

Bowl 2: Carrots, enoki mushrooms

Bowl 3: Cellophane noodles

Bowl 4: Vegetable broth, soy sauce

Bowl 5: Snow peas

Bowl 6: Sesame oil
(Not shown: Salt)

Here is a picture of the enoki mushrooms - reminds me of some type of oceanic creature, doesn't it? I found them alongside the other mushrooms in the produce department, enclosed in plastic.

The recipe calls for the snow peas to be julienned. I sliced the peas into thirds; this also allows for some of the peas to be sprinkled throughout the dish. 

 

My original thought was to have this as our main (and only) course; however, after reading several other members comments (the benefit of being late..) on the WW FB page, we too served this as a side dish to a grilled market steak. 

We have been asked not to post the recipes here on our blog. If you would like the recipe, you will find it on page 280, of  Stir-Frying to the Sky's Edge, which you can purchase at your local bookstore or find it at your local library. I highly recommend purchasing the book - you won't be disappointed.