John Myers
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Corn Glass Noodles with Vegetables and Mushrooms Ala Sriwidi
The perfect corn glass noodles with vegetables and mushrooms ala sriwidi recipe with a picture and simple step-by-step instructions.
For the scrambled eggs:
- 4 medium-sized Shiitake mushrooms, dried
- 60 g Sugar snap
- 2 Hot peppers, red, long, mild
- 1 medium-sized Spring onion, fresh
- 2 small Kailan, fresh
- 60 g Mongoose seedlings, fresh
- 1 Hot peppers, red, long, mild
- 2 Eggs, size M
- 1 tsp Chicken broth, Kraft bouillon
Also:
- 4 tbsp Sunflower oil
For the sauce:
- 1 small Chilli, green, fresh or frozen
- 2 tbsp Oyster sauce, (Saus Tiram)
- 2 tbsp Tomato juice
- 3 tbsp Mushroom water, (see preparation)
- 1 tbsp Sesame oil, light
- 1 tsp Chicken broth, Kraft bouillon
To garnish:
- Walnut pieces
- Flowers and leaves
- Soak the corn glass noodles in plenty of lukewarm water for 10 minutes, strain, cut into bite-sized lengths with scissors and have them ready. Bring 100 g water to the boil and soak the shiitake mushrooms in it for 30 minutes. Squeeze off the soaking water from the mushrooms and use it for the sauce. Cut the hats of the mushrooms into strips. Discard the tough stems.
- Wash the sugar snap peas, cut them off at both ends, pulling off the threads on both sides. Cut the pods lengthways into strips. Halve longer pods crosswise. Stalk the peppers, wash them, cut open lengthways, unfold, core and cut across into thin threads. Wash the spring onions, remove dead leaves and roots. Cut the onion into pieces approx. 4 cm long. Halve these lengthways and cut the halves lengthways into thin strips.
- Separate the leaves from the stem of the fresh kai-lan. Discard the woody stem below the 2nd leaf. Cut the remaining stalk into pieces approx. 4 cm long, quarter the thicker pieces lengthways. Separate the thin petioles from the leaves along the midrib and cut across into pieces approx. 4 cm long. Quarter the leaves lengthways and thirds crosswise. Rinse the mung bean seedlings in a sieve, shake dry, sort and use whole.
- For the scrambled eggs, wash the peppers, remove the stalk and seeds and cut into small cubes. Beat the eggs, whisk with the chicken stock and mix in the chili peppers. Fry the scrambled eggs with 2 tablespoons of the sunflower oil in a pan, chop up large pieces and prepare them. For the sauce, wash the small, green chilli, cut across into thin slices, leave the grains in place, discard the stem. Mix all ingredients homogeneously.
- Heat the rest of the sunflower oil in a wok. Add the pepperoni and sugar snap peas and stir-fry for 1 minute. Then add the mushrooms and stir-fry for 1 minute. Add the corn glass noodles and stir-fry again for 1 minute. Stir in the scrambled ice cream and then fold in the kailan pieces. Deglaze with the sauce and fry until the pasta has soaked up the sauce. Season to taste with salt and pepper.
- Finally, mix in the mung seedlings, immediately distribute on the serving plates, garnish and serve.
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