Hot Korean Vegetables and Noodles

• 2 ounces cellophane noodles (mung bean noodles, Harasame or Saifun work well, available in Asian stores or import section of groceries)
• 4-8 dried Shiitake mushrooms
• 1 tablespoon sunflower oil
• 2 inches of fresh leek, finely sliced, or
• ½ small onion, finely sliced
• 1 unpeeled clove of garlic
• 1 cup carrots, thinly sliced or ½ cup snowpeas
• 1 cup spinach, finely chopped or broccoli, finely chopped
• 1 cup yellow crookneck summer squash, finely sliced
• 1 cup bean sprouts
• 2 teaspoons coriander powder
• 1 tablespoon tamari
• 1 teaspoon Sucanat
• 1 teaspoon oil
• 3 small cloves or garlic, minced (omit for Pitta)
• ½ teaspoon red chili powder or 1 hot red Chinese pepper, dried (omit for Pitta)

Soak the cellophane noodles and mushrooms in a medium-sized bowl, with enough water to cover them, for ½ hour. Wash and chop the vegetables. Drain the noodles and mushrooms well and thin-slice the Shiitake mushrooms.

Warm the oil in a large skillet and add the leek or onion with the unpeeled clove of garlic. Saute until sweet. Take out the clove of garlic. Add mushrooms, carrots, spinach, broccoli, and summer squash and sauté until tender and bright in color, 3-5 minutes. Add the snowpeas and sauté another minute. Stir in the bean sprouts and cook over medium head about 30 seconds. Add the noodles, coriander, tamari, and Sucanat and toss well.

Stop here and serve if you are working with any Pitta at all. If not, cover and set the dish aside for a moment, and in a small skillet warm 1 teaspoon oil (1 tablespoon if you are working with Vata alone) and saute the minced garlic until tender. Stir in the red pepper, crumbled if it is whole. Serve as a garnish on the side for Vata and Kapha, or mix into the noodles if there is not an ounce of Pitta in the company.