400 grams cellophane noodles1/4 kilo beef, sliced thinly
1 large carrot, peeled and sliced thinly
5 pieces dried shiitake mushrooms (or woodears)
1 cup sliced cabbage
1 medium red or green bell pepper, sliced thinly
2 tablespoons cooking oil
1 tablespoon crushed garlic
1 tablespoon sesame oil
2 tablespoons soy sauce
3 tablespoons brown sugar
3 stalks leeks or spring onions, chopped
• In a bowl, soak noodles in hot water and cover for 15 minutes. Drain noodles and cut if desired.
• In another bowl, soak mushrooms in hot water and cover it for 15 minutes. Drain mushrooms and slice into strips. Disregard the stems.
• In a skillet or wok, heat sesame oil and cooking oil. Sauté garlic, beef, carrots, bell pepper, and cabbage, until carrots are soft and the beef is partially cooked. Add leeks, noodles and mushrooms. Combine sugar and soy sauce and stir into the noodles. Mix well and stir fry until noodles are done.
• Transfer onto a serving dish and top with chopped leeks and scrambled egg strips if desired.