1/3 of recipe :
103 calories per serving; 2.1 g protein; 2.3 g fat; 18.3 g carbohydrate; 16.6 g net carbs; 489 mg sodium; 0 mg cholesterol; 1.7 g fiber
1/2 of recipe:
155 calories per serving (; 3.2 g protein; 3.5 g fat; 27.5 g carbohydrate; 24.9 g net carbs; 734 mg sodium; 0 mg cholesterol; 2.6 g fiber
1 small bundle of mung bean vermicelli (40-50 g)
Handful komatsuna (140 g in photo)
2 dried shiitake mushrooms
1 clove garlic
1 small knob ginger
200 cc chicken stock
1 tbsp oyster sauce
2 tsp tobanjan
1 tsp oil (not in photo)
1/4-1/2 tsp sesame oil (not in photo)
Rehydrate dried shiitake.
If in a hurry, microwave in a measuring cup with 1cm water for 1 minute.
(Save water from rehydration.)
Finely chop garlic and ginger.
Cut komatsuna into 3-4cm.
If not enough, simply add water and to get 250cc liquid in total.
In a frying pan, heat oil, and saute garlic and ginger on medium high heat.
When komatsuna is done (leaf color brightens), add chicken stock + shiitake rehydration water.
When mung bean vermicelli becomes somewhat soft, add oyster sauce and tobanjan, mix well, and simmer until liquid is almost gone.
- Mung bean vermicelli stays somewhat crispy compared to pre-soaked vermicelli.
- Relatively firm greens, such as chingensai baby bok choy, gailan Chinese broccoli, yu choy sum and hakusai napa cabbage are good choices as a substitute for komatsuna.
- Adding sesame oil at the end is to give additional aroma.
- Tobanjan can be spicy. Adjust the amount accordingly. If tobanjan is not available, try chili sauce.
- See harusame to chingensai no itameni (saute-simmered mung bean vermicelli and baby bok choy) for a reduced-sodium version.
(Last updated: January 24, 2014)