STIR-FRIED VERMICELLI NOODLES

• doses: SERVES 4

Ingredientes

THE SAUCE

2 tablespoons soy sauce

1 teaspoon sugar

2 teaspoon salt

1 teaspoon Chinkiang black vinegar

4 cup unsalted stock of any kind or water

THE NOODLES

3 bundles dried mung bean vermicelli (6 ounces / 170 grams)

2 teaspoons Scallion Oil (page 301) or vegetable oil

1 teaspoon dark soy sauce

2 tablespoons vegetable oil

4 garlic cloves, minced

2 scallions, white parts finely chopped, green parts cut into 3-inch segments, kept separate

4 dried shiitake mushrooms, soaked until fully rehydrated and cut into Va-inch strips

2 fresh small red chiles, seeded and thinly julienned

4 cups (12 ounces /340 grams) finely shredded green cabbage

2 teaspoon kosher salt

1 teasp0on toasted sesame oil

Va teaspoon ground white pepper (optional)

249

Instruções

MAKE THE SAUCE: In a bowl, stir together all the sauce ingredients

until combined.

nDEDAPE THE NOODLES: In a bowl, soak the noodles in cold water for 15 minutes, then drain them in a colander and place them in a large howl. Cut the noodles roughly in half with clean kitchen scissors. Add the scallion oil and dark soy sauce and tOss to coat-this will prevent the noodles from sticking to the wok later and add some base flavor.

Heat a wok over medium-high heat until a drop of water evaporates immediately on contact. Add the vegetable oil and swirl it around to evenly coat the sides. Add the garlic, scallion whites, shiitake mushrooms, and chiles and stir-fry briefly, about 30 seconds, until the mushrooms are beginning to brown and everything is fragrant. Add the cabbage and toss a few times, stir-frying until it is softened, about 2 minutes. Sprinkle with the salt and stir to incorporate.

Push the cabbage to one side of the wok. Give the sauce a stir and pour it into the center of the wok. It should sizzle as it hits the hot Surface. Immediately add the vermicelli noodles. Stir continuously and fold the noodles to incorporate them with the vegetables and the Sauce. If the noodles are cooking too quickly, reduce the heat--you don't want them to dry out and stick to the bottom. Add more liquid, if needed. When the noodles are piping hot, tender with a slight Chew, and there isn't any more liauid visible at the bottom of the wok, remove it from the heat. Stir in the scallion greens, sesame oll, and White pepper (if using). Taste and add additional salt if needed. Serve immediately.

Notas

This is the kind of noodle stir-fry yoưd order at a street stall in a night market, tossed over a flaming burner in less time than it takes to find a seat. If cooked just right, the slick, thready noodles cling to your chopsticks and to each other in a fragrant mass, laced with the smoky aroma of the searing iron (called wok hei), and tangled with ribbons of cabbage, scalion, and shiitake mushrooms. I love mung bean ver- micelli because they're naturally gluten-free, take on flavor easily and cook to a chewy bite. Like fried rice, this is total comfort food.