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1
Cut off the ends of enoki mushrooms, tear or slice other mushrooms into strips.
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2
Blanch them in the boiling water for 5 seconds.
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3
Drain and rinse under the cold water.
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4
Remove excess water and set aside.
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5
Prepare the noodles following by the package direction.
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6
Set aside.
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7
Heat a large pan over medium-high heat.
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8
Add 1T oil and saute garlic and red chili(or bell pepper) for 1 minute.
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9
Add asparagus, sprinkle some salt to season and continue to saute for another minute.
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10
Pour chicken broth to the pan to soften the asparagus and also to deglaze the pan.
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11
Make sure the asparagus retains its green color yet with soft chewy texture.
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12
Transfer to a plate and set aside.
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13
In the same pan add a little more oil and saute mushrooms.
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14
Add 2T soy sauce, 2t sugar, 1/2T sesame oil, 1t sesame seeds, some pepper.
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15
Continue to saute until the sauce gets incorporated with mushrooms.
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16
Add the chives to the mushrooms and stir-fry until they get wilted, about 1 minute.
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17
Transfer to a plate and set aside.
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18
Heat remaining oil in the same pan, add the glass noodles and stir for 30 seconds.
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19
Add 2T soy sauce, 2t sugar, pepper, 1/2T sesame oil, 1t sesame seeds and let the noodles flavored with the seasoning.
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20
Remove the pan from heat and let noodles to cool down a little along with other ingredients.
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21
Return all the mushrooms and veges to the pan and toss with noodles.
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22
Taste first to see if you need more seasoning.
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23
You might need more soy sauce or sugar.
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24
Adjust seasoning as your liking.
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25
Serve warm or room temperature, with or without rice.
