ASIAN GLASS NOODLE SALAD

Asian Glass Noodle Salad image

Provided by Barbell Bunny

Time 30m

Yield 8-10 serving(s)

Number Of Ingredients 19

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 white vinegar
1/2 teaspoon sugar
1 tablespoon mushroom flavored dark soy sauce
2 tablespoons soy sauce
1 teaspoon sesame oil

Steps:

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.
Stir fry the veggies. Start by heating the garlic, on high heat, with the olive oil for approx 30 seconds.
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.
Add in the napa cabbage, bean sprouts, and the rest of the oyster sauce, and stir fry for 5 minutes.
Turn off the heat and set aside.
Bring a large pot of water to a boil.
Boil the dangmyeon noodles for 7-10 minutes.
Drain the water, and rinse the noodles in cold water.
Set aside.
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.
In a large serving bowl, combine the noodles with the sauce and ensure that it is evenly distributed.
Add in the stir fried veggies, fresh cilantro, and toasted sesame seeds.
Mix well and serve.
This dish can be enjoyed hot or cold.