This is a ridiculously simple and easy “comfort” food recipe; without all the calories. In Vietnamese, “miến xào” literally translates to “mung bean noodles, sautéed”. You can choose your own ingredients for this recipe — except for the “miến”, or mung bean noodles, of course. Easy combinations include onions and mushrooms, wood ear (or “wood lichen”) and chicken livers/gizzards, greens (mustard, kale, spinach), or whatever. We had a bunch of leeks in the fridge, so I threw this combo together. It was delicious! Michelle decided to name it “Leeky Noodles” coz she liked it so much.
One note on the Chinese sweet sausage — there are as many varieties of these as there are combinations to this recipe. I lucked out and found a “lean” version of these at our local Ranch 99 Supermarket. This variety was both flavorful and lean — only 85 calories each. If you were a true Chinese sweet sausage believer, you will have a favorite brand. We tried this brand and like it a lot. However, just to reiterate again,you can use any meat in this recipe — chicken, pork, beef. Or go vegetarian and use fried tofu.
Prep time, about 15 minutes. Cook time, about 15 minutes.
2 oz. mung bean noodles (also called “translucent” or “silver” noodles), soaked in warm water until “soft”, drained and cut into 3″ length
1 small onion, julienned
2 cloves garlic, minced
4 small leeks, white and pale green segment only, thinly sliced
½ cup shitake mushrooms, sliced
½ brown mushrooms, sliced
½ cup wood ear, sliced
4 Chinese sausage, sliced diagonally
In big skillet, sautée onions for about 2 minutes, or until *just* soft. Add sliced leeks and sautée leeks for about 10 minutes (or until soft). Add garlic, mushrooms, wood ear, and Chinese sweet sausage. Sautée for about 2 minutes, and add the drained mung bean noodles. Sautée for about another minute or so (until the noodle is soft, but not mushy).
Makes 2 servings.