Roasted Shiitake Mushrooms and Glass Noodle Stir-fry

Ingredients

• about 113 g Dried shiitake mushrooms
• about 225 g Glass noodles
• 3 tbsp Soy sauce
• 2 tbsp Sesame oil
• 1 tbsp Brown sugar
• 2 cloves Garlic, minced
• 1/4 cup Green onions, chopped
• 1 medium Carrot, julienned
• 2 cups Spinach

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat your oven to about 205°C (200°C). Place the about 113 g of dried shiitake mushrooms in a medium heatproof bowl and cover them completely with warm water. Let the mushrooms soak for 20 minutes, or until they are soft and pliable.
2. 2Drain the soaked shiitake mushrooms and gently squeeze out any excess water. Slice the mushrooms into 0.635 cm thick pieces. In a medium bowl, toss the sliced mushrooms with 1 tablespoon of sesame oil until evenly coated. Spread the mushrooms in a single layer on a baking sheet and roast in the preheated oven for 15 to 20 minutes, until they are tender and slightly browned at the edges. Remove from the oven and set aside.
3. 3Bring a large pot of water to a rolling boil. Remove the pot from the heat and carefully add the about 225 g of glass noodles. Let the noodles soak in the hot water for 5 to 7 minutes, or until they are soft and translucent. Drain the noodles thoroughly in a colander and rinse them briefly with cold water to prevent sticking, then set aside.
4. 4In a small bowl, whisk together the 3 tablespoons of soy sauce, 1 tablespoon of brown sugar, the remaining 1 tablespoon of sesame oil, and the 2 cloves of minced garlic until the brown sugar is fully dissolved. Set the sauce aside.
5. 5Heat a large pan or wok over medium-high heat. Add the 1 medium julienned carrot to the hot pan and stir-fry for 3 to 5 minutes, until the carrot strips are slightly softened but still have a slight crispness. Add the 2 cups of spinach to the pan and continue to stir-fry for 1 to 2 minutes, until the spinach has wilted completely.
6. 6Add the drained about 225 g of glass noodles and the roasted about 113 g of shiitake mushrooms to the pan with the vegetables. Pour the prepared sauce over all the ingredients. Stir-fry everything together for 2 to 3 minutes, tossing constantly, until the noodles, mushrooms, and vegetables are thoroughly coated with the sauce and heated through. Transfer the stir-fry to a serving dish and garnish with the 1/4 cup of chopped green onions.

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