
I impressed quite a few of my guests, including my mother-in-law and my mom with this dish. Though it looks quite sophisticated, you can easily deceive your guests because this is actually very easy to make; all you need to do is to slice the ingredients individually and then arrange them as neatly as you can. This makes a great party dish because you can prepare everything in advance and serve it chilled from a refrigerator and it looks great.
I have to make one disclosure here. This recipe deviates from the original yangjangpi recipe in that the noodles (seen in the middle of dish) are not mung beans noodles, but instead I used Vietnamese rice papers because they are easier to find in a supermarket. It turns out I like it beter with rice papers because they give more chewier texture.
Ingredients for 4 serving:
A. Seasoned noodles:
Vietnamese rice papers (6, crushed)
soy Sauce (1 tsp)
sesame oil (1 tbl)
garlic (1/2 tsp, minced)
salt
B. Stir-fried vegetables:
pork or beef (100g, thinly sliced)
garlic chives (100g)
cabbage leaves (2, thinly sliced)
onion (1/2, thinly sliced)
carrot (1/3, thinly sliced)
leek (1/2, sliced)
Korean green pepper (5, sliced)
ginger (1/2, chopped)
mushroom (shitake or moki, 1/2 cup)
soy sauce
sesame oil
cooking wine (2 tsp)
salt and peper
oil (4 tbl)
C. Fresh/cooked ingredients:
shrimp (1 cup)
egg (2, yolk and white separated)
cucumber (1/2, thinly sliced)
bell peppers (1, thinly sliced)
D. Mustard sauce:
water (1/2 cup)
sugar (3 tbl)
salt (1 tsp)
vinegar
soy sauce
sesame oil (q tbl)
garlic (1 tsp, minced)
yellow wasabi (1 1/2 tbl)
peanut butter
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13 comments:
Looks great!
Yummy~~
Now i'm hungry again... and i just had dinner D:
♥
thanx!
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