Tibetan Noodles with Vegetables
Called Tse Ping, this is a vegetarian version of a dish often served at weddings and other Tibetan celebrations.
- 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
Cover the noodles in very hot water and allow to sit for 20 minutes, or until soft.
In another bowl, pour boiling water over the wood ears and allow them to sit for 20 minutes also.
Boil the potatoes for 10 minutes, then drain.
When able to handle, slice the potatoes like fries.
At the end of twenty minutes, drain the wood ears and cut into thin slices.
Saute the onion with the oil in a large pan until it is tender.
Add the tomato, ginger, garlic, paprika, and turmeric, stirring to mix.
Add the potatoes and stir to coat them with the spices.
Then add the peas, sliced wood ears, bell pepper, and water.
Cook, stirring, until the potatoes are fork-tender, adding small amounts of water if needed.
Drain the noodles, chop into smaller pieces (about into thirds), and add to the pan.
Cook for 3-5 minutes more, or until heated through.