¼ cup dried wood ears (optional)
1 bunch of 1.3 oz glass noodles (mung bean noodles)
2 tablespoons oil
1 green onion, chopped
2 cups shredded cabbages
2-3 tablespoons Ying’s Korean BBQ Marinade
1. Soak wood ears in hot water until they become 3-4 times bigger (10-15 minutes), and rinse in cold water. Cut wood ears into thinstrips.
2. In a separate container soak glass noodles in hot water until softened (about 3 minutes), then rinse in cold water, drain.
3. Heat oil in a wok or skillet over medium heat. Add green onion and stir fry for 10 seconds, then add cabbage and stir fry for 1 minute.
4. Add glass noodles, wood ears and Ying’s Korean BBQ Marinade. Stir-fry for another 2 minutes or until noodles are soft.
Note: During cooking, if necessary add a couple of tablespoons cold water at a time to avoid sticking.