Description
A staple Taiwanese small bowl marinating shredded 'black wood ear' (iron/fiber mass) and glass noodles refreshingly in black vinegar and sesame oil. A calorie-shaved gut-health noodle.
Restaurants serving Cold Tossed Wood Ear and Glass Noodles
Researching
We are researching restaurants that serve this dish.
On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Dongfen(Mung bean glass noodles)
- Black wood ear mushroom
- Cucumber
- Carrots
- Black vinegar
- Garlic
- Sesame oil
Instructions
- [Authentic Recipe]
- Rehydrate dried black wood ear, boil
- min, julienne.
- Boil Dongfen, ice-shock firmly, cut bite-sized with scissors, squeeze moisture to the limit.
- Put wood ear and Dongfen in a bowl, add julienned cucumber and carrots.
- [Special Sauce] Mix minced garlic, soy, Taiwan black vinegar (Wu Cu), a little sugar, sesame oil.
- Massage to toss, chill in fridge.
Learn more Spice, substitutes, tips
Key spices
Fruity black vinegar acidity and sesame oil savoriness
Substitutes at Japanese supermarkets
White fungus (softer texture but boosts beauty effects)
Pairing
Warm congee、Light tofu dishes
Trivia
[For Health Conscious] A dieter's lifehack turning the 'Liangban Muer' side sold at Taiwanese buffets into a staple by adding glass noodles. Wood ear's 'blood vessel cleansing' and glass noodle's 'low GI' combine; the ultimate side/main making you illusion that eating more cleanses your body.
Eating tips & etiquette
[Unique Eating] Add massive chili oil and cilantro, enjoying junk stimulation as 'Sichuan-style Suanla Wood Ear Glass Noodles' while relieving constipation!
Allergen
Soy, Wheat (from soy sauce), Sesame