Ingredients

20g Garlic
20g Shallots
30g Dried Shiitake Mushrooms
100g Glass Noodles (Tang Hoon)
200g Carrots
500g Yam Bean
20ml Oil
600ml Water
1 Teaspoon Dark Soy Sauce
1 Teaspoon Sesame Oil
2 Tablespoons Light Soy Sauce
To Taste Pepper
To Taste Salt
As Desired Romaine Lettuce Leaves
To Garnish Coriander
Ice Water sufficient for submerging Romaine
Lettuce Leaves

Methods

1. Soak tang hoon in a bowl of water for 30 minutes. While soaking, cut the tang hoon into shorter strands.

2. In another bowl of water, soak dried shiitake mushrooms for 30 minutes. Remove and slice rehydrated shiitake mushrooms.

3. Mince shallots and garlic separately. Peel carrots. Skin yam bean and cut into smaller pieces.

4. Attach the Reversible Shredding Disc to your Kitchen Machine, with the coarse side facing up.

5. Shred yam bean and carrots separately.

6. In a lightly heated pan, add oil, minced shallots and garlic. Stir fry till fragrant. Add sliced shiitake mushrooms, shredded yam bean and carrots. Mix well.

7. Add soaked tang hoon and continue cooking for 5 minutes. Add dark soy sauce, light soy sauce and 300ml of water. Bring it to a quick boil. Reduce the heat when it starts to boil and let it simmer for 20 to 30 minutes, till the vegetables are soft.

8. Add sesame oil and season with pepper and salt. Remove from heat and set the dish aside to cool.

9. Remove the stem of romaine lettuce to separate the leaves. Soak the leaves in ice water for a crunchier texture.

10. Serve the dish with romaine lettuce leaves and garnish with coriander.

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