Name: Bean-Thread Noodles with Shiitake And Vegetables
Ingredients: 6 oz Bean-thread; (cellophane) noodles; 1/4 lb Fresh shiitake mushrooms; stems discarded and; ; caps slicedthin; 1/2 c Thinly sliced onion; A; (1 1/2-inch) cube; ; fresh gingerroot,; ; peeled and cut into; ; julienne strips; 2 tb Vegetable oil; 2 c Chicken broth; 1 c Water; 1/2 c Shredded carrot; 3 Scallions; cut into 1-inch; ; sections and; ; sections cut into; ; julienne strips

CATEGORY	CUISINE	TAG	YIELD
Grains, Vegetables, Meats		May 1994	1	servings

INGREDIENTS

6	oz	Bean-thread; (cellophane) noodles
1/4	lb	Fresh shiitake mushrooms; stems discarded and
		; caps slicedthin
1/2	c	Thinly sliced onion
		A; (1 1/2-inch) cube
		; fresh gingerroot,
		; peeled and cut into
		; julienne strips
2	tb	Vegetable oil
2	c	Chicken broth
1	c	Water
1/2	c	Shredded carrot
3		Scallions; cut into 1-inch
		; sections and
		; sections cut into
		; julienne strips

INSTRUCTIONS

In a bowl soak noodles in warm water to cover 15 minutes. Drain
noodles and cut into 3- to 4-inch lengths.
In a large heavy saucepan cook mushrooms, onion, and gingerroot in
oil over moderate heat, stirring, until mushrooms are tender. Add
broth, water, carrot, noodles, and salt to taste and simmer, stirring
occasionally, until liquid is absorbed, about 5 to 10 minutes. Stir
in scallions.
Serves 6.
Gourmet May 1994
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