I made this dish for Kai, who loves cellophane noodles. Boil sweet potato noodles (aka cellophane noodles, or dang myun) until tender, then drain, rinse with cold water, and set aside. Heat oil in a large wok, then saute minced garlic and sliced onion until wilted. Add mungbean sprouts, Chinese long beans (here, green beans cut on a diagonal), bamboo shoots (cut into thin slices), and black wood-ear mushrooms (reconstituted and sliced) and continue to sauté. Mix in 3 Tbsp each hoisin sauce, oyster sauce, dark soy sauce, and 4 Tbsp toasted sesame oil. Then add pre-fried tofu squares (cut into slices) and the cooked cellophane noodles, tossing to mix well. Add a little water, then continue to sauté. Season to taste as necessary (here, I added 4 Tbsp Marukan Seasoned Gourmet Rice Vinegar Salad Dressing and 2 Tbsp Chunkiang Vinegar for brightness). Serve room temperature, preferably as a side dish to a main protein like grilled chicken or pork. This recipe is from The Food and Cooking of Southern China by Terry Tan. (June 2013)
Cooking Adventures 