Taiwanese Rice Noodles

Yields4 Servings
 5 shiitake mushrooms (rehydrate two hours before use) 4 - 6 shallots 3 spring onion 1 carrot red pepper 1 pointed cabbage 160 g tofu 250 g rice noodle 1 tsp chinese five spice 2 tsp white pepper (ground) 3 tbsp oil 2 tbsp soy sauce 11/2 tsp salt pinch of sugar 1 spring onion (optional) a few slices red chilli (sliced) sesame oil (to tase)
1

 Squeeze the shiitake mushrooms dry, remove the stalks and slice thinly. Save the mushroom water for later.

2

Peel and thinly slice the shallots.

3

Trim and clean the spring onions, and cut diagonally into thin slices.
 

4

Cut carrot into thin juliennes and the red pepper into long, thin strips.
 

5

Remove the tough outer leaves from the cabbage. Cut into halves and remove the stalk. Slice thinly.

6

Bring a pot of water to the boil for the rice noodles.

7

In a large frying pan or wok, heat the oil, add the shallots and the shiitake mushrooms and stir fry for 1 minute.

8

Add the carrot slices and stir fry for a further minute.

9

Add the cabbage, then gently pour in the mushroom water and cook for 2 minutes, checking occasionally to make sure there is moisture at the bottom of the pot.

10

Meanwhile, soak or cook the noodles according to the instructions on the pack.

11

Season the vegetables with the salt, sugar, ground white pepper and Chinese five spice.

12

Stir in the tofu pieces to heat them right through.

13

Add another 2 tablespoons of water/ mushroom water if the pot is dry. Close the lid and cook for another 2 minutes. Add the soy sauce and adjust the seasoning to taste.

14

Turn off the heat and add the spring onion and a drizzle of sesame oil.

15

Once the noodles are cooked, drain in a colander and rinse with hot water. Give them a good toss in the colander to remove as much water as possible. Return them to the saucepan, add 1⁄2 tablespoon of toasted sesame oil to the noodles and mix well.

16

Add the noodles to the vegetables and mix well to remove any clumps in the noodles, and to make sure they’re well-coated with seasoning.

17

Garnish with spring onion slices and some red chilli, if you like a bit of a kick.

CategoryCuisine

Ingredients

 5 shiitake mushrooms (rehydrate two hours before use) 4 - 6 shallots 3 spring onion 1 carrot red pepper 1 pointed cabbage 160 g tofu 250 g rice noodle 1 tsp chinese five spice 2 tsp white pepper (ground) 3 tbsp oil 2 tbsp soy sauce 11/2 tsp salt pinch of sugar 1 spring onion (optional) a few slices red chilli (sliced) sesame oil (to tase)

Directions

1

 Squeeze the shiitake mushrooms dry, remove the stalks and slice thinly. Save the mushroom water for later.

2

Peel and thinly slice the shallots.

3

Trim and clean the spring onions, and cut diagonally into thin slices.
 

4

Cut carrot into thin juliennes and the red pepper into long, thin strips.
 

5

Remove the tough outer leaves from the cabbage. Cut into halves and remove the stalk. Slice thinly.

6

Bring a pot of water to the boil for the rice noodles.

7

In a large frying pan or wok, heat the oil, add the shallots and the shiitake mushrooms and stir fry for 1 minute.

8

Add the carrot slices and stir fry for a further minute.

9

Add the cabbage, then gently pour in the mushroom water and cook for 2 minutes, checking occasionally to make sure there is moisture at the bottom of the pot.

10

Meanwhile, soak or cook the noodles according to the instructions on the pack.

11

Season the vegetables with the salt, sugar, ground white pepper and Chinese five spice.

12

Stir in the tofu pieces to heat them right through.

13

Add another 2 tablespoons of water/ mushroom water if the pot is dry. Close the lid and cook for another 2 minutes. Add the soy sauce and adjust the seasoning to taste.

14

Turn off the heat and add the spring onion and a drizzle of sesame oil.

15

Once the noodles are cooked, drain in a colander and rinse with hot water. Give them a good toss in the colander to remove as much water as possible. Return them to the saucepan, add 1⁄2 tablespoon of toasted sesame oil to the noodles and mix well.

16

Add the noodles to the vegetables and mix well to remove any clumps in the noodles, and to make sure they’re well-coated with seasoning.

17

Garnish with spring onion slices and some red chilli, if you like a bit of a kick.

Taiwanese Rice Noodles