Healthy Recipe

8-10 shiitake mushrooms
250 grams Mungbean noodle (glass noodle)
2-3 coriander roots
5 cloves garlic
5 pepper corns, broken
1 tbsp. light soy sauce
2 tsp. seasoning sauce
¼ tsp. dark soy sauce
10 disc-shapped slices of ginger
3 tbsp. vegetable oil

Preparation :

1. Soak the noodles in water until supple and then cut into two-inch lengths.
2. Wash the mushrooms, soak in water until softened and if they are large, and cut into bite-sized pieces. Retain the water in which the mushrooms were soaked.
3. Pound the coriander roots and garlic together in a mortar until finely ground. Heat some oil in a wok, and when hot, add the coriander root-garlic mixture and stir fry until fragrant. Now, add the mushrooms, light soy sauce, seasoning sauce, and the water in which the mushrooms were soaked. Allow the mixture to come to a boil; then, remove  from the heat and set aside.
4. Put the 3 tbsp. of oil in a heavy pot. Arrange the discs of ginger on the bottom and then the noodles. Pour the fried mushroom mixture evenly over the noodles and sprinkle with the pepper and the dark soy sauce.
5. Cover and place on low heat for a few minutes; then increase to medium heat and cook slowly for about 30 minutes until the noodles are tender.