Tibetan Noodles With Vegetables

Total Time: 45 mins Preparation Time: 20 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 3 red potatoes
• 4 ounces bean thread noodles
• 1/2 cup dried wood ear mushrooms
• 1 onion, chopped
• 1 tomato, chopped
• 1 tablespoon vegetable oil
• 1 teaspoon paprika
• 1 teaspoon turmeric
• 1/2 inch ginger, finely grated
• 2 cloves garlic, crushed
• 1/4 cup green peas, fresh or frozen
• 1/4 red bell pepper, cut into thin strips
• 1/4 cup water

Recipe

• 1 cover the noodles in very hot water and allow to sit for 20 minutes, or until soft.
• 2 in another bowl, pour boiling water over the wood ears and allow them to sit for 20 minutes also.
• 3 boil the potatoes for 10 minutes, then drain.
• 4 when able to handle, slice the potatoes like fries.
• 5 at the end of twenty minutes, drain the wood ears and cut into thin slices.
• 6 saute the onion with the oil in a large pan until it is tender.
• 7 add the tomato, ginger, garlic, paprika, and turmeric, stirring to mix.
• 8 add the potatoes and stir to coat them with the spices.
• 9 then add the peas, sliced wood ears, bell pepper, and water.
• 10 cook, stirring, until the potatoes are fork-tender, adding small amounts of water if needed.
• 11 drain the noodles, chop into smaller pieces (about into thirds), and add to the pan.
• 12 cook for 3-5 minutes more, or until heated through.
• 13 serve.