Kabocha Squash with Stir-Fried Rice Noodles

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This is a classic Chinese stir-fried rice noodle dish that's common in Taiwan. It's simple, flavorful, and easy if you've got the right tools.

• 1/2 of a medium Kabocha squash (or 1/4 of a pumpkin)
• 4 fried firm bean curd
• 8 dried shiitake mushrooms
• 1 carrot, peeled
  
• 3 celery stalks, minced
  
• 10 ounces (or 2/3 of a package) of dried rice noodles
• 3 cups of vegetable stock
• 3 tablespoons of vegetable oil
  
• 1 teaspoon of salt
• white pepper to taste
• 3 scallions, sliced (optional)
  

Soak dried shiitake in hot water until softened, about 10 to 15 minutes. Once the mushrooms are softened, remove the stalks and slice the mushroom caps. Cut fried firm bean curd into thin 1/4 inch slices. Mince celery stalks, set aside. Soak rice noodles in tap water until softened, about 10 minutes. Drain and set aside.

In the meantime, peel Kabocha squash, remove the seeds, and cut into large chunks. Shred Kabocha squash by using a grater or a food processor. I highly recommend using the food processor. If not for the food processor, I'd still be grating that squash. Peel the carrot and shred with grater or food processor.

In a large skillet or a wok, heat up 3 tablespoons of vegetable oil. Add shiitake mushroom slices and fry for 1 to 2 minutes. Add Kobacha squash, bean curds, carrot, and stir. Add vegetable stock and cook until the squash is soft, about 10 minutes. Add rice noodles and cook until the liquid is absorbed, about 5 to 8 minutes. Add minced celery, salt, white pepper to taste, and scallion slices as optional garnish. Toss to combine.