Korean Noodles with Tofu and Vegetables
Chef Ann Cooper formerly of the Ross School – East Hampton, NY
Adapted by StarChefs

Yield: 50 Pounds/200 Servings

  • 1½ pounds dried wood ear mushrooms
  • 1½ pounds tofu, julienned
  • 1½ pints soy sauce
  • 12½ ounces sugar
  • 12½ ounces green onion, chopped
  • 6¼ ounces garlic, chopped
  • 1½ ounces pepper
  • 1½ cups sesame oil
  • 1 pint soy sauce
  • 1½ cups sugar
  • 4 ounces salt
  • 3¼ pounds carrots, julienned
  • 3¼ pounds bellflower root, blanched and julienned
  • 4¾ pounds onions, sliced
  • 18¾ pounds Chinese tangmyon noodles*
  • 4 ounces salt
  • 4 fluid ounces soy sauce
  • 1½ quarts sesame oil
  • 2¼ pounds watercress
  • ½ ounce salt
  • ½ ounce sugar

    *Available in Asian specialty markets.

Rehydrate the mushrooms and julienne them when soft. Mix the next seven ingredients together, add the julienned mushrooms and set aside. Stir-fry the carrot and reserve. Stir-fry the bell flower root and set aside. Stir-fry the onion and set aside.

Par cook the noodles in salted boiling water, cut into 8-inch lengths, and toss with sesame oil. Stir-fry the mushrooms and tofu in their marinade then toss with the other cooked vegetables and watercress. Season with salt and pepper, sugar and sesame oil.

Mound noodles on platter and top with vegetable mixture.




   Published: February 2005