This spicy sweet noodle dish is a great side dish, but also hearty enough to be a main course. You could add fried tofu or your favorite meat to make it even more robust. I love meat, but when I’m in a pinch and don’t have any on hand, this dish still does the trick.
Guessipe
- 6 Chinese mushrooms, soaked for 30 minutes in hot water and sliced
- 5 oz bean thread noodles, soaked for 30 minutes in room temp water
- 2 TBSP fried chili in oil
- 1/2 head of cabbage, chopped
- 2 carrots, sliced
- 2 TBSP sugar
- 3 TBSP soy sauce
- 2 tsp black vinegar
- 1 tsp ginger, minced
- salt to taste
Stir fry the chili oil over medium heat until it starts to sizzle (about a minute).
Stir in the cabbage and carrots.
Add the sugar, soy sauce, black vinegar, and ginger. Bring to a simmer and add the mushrooms. Continue to stir fry until the cabbage is just tender.
Remove the noodles from the soaking water and add them to the stir-fry. Add a cup of water and stir fry until the liquid is absorbed. Salt to taste.
