Recipe Details

Summary

Name: Mandarin Noodles

Category: Chinese

4 dried Chinese mushrooms

1/2 pound fresh Chinese noodles

1/4 cup peanut oil

1 tablespoon hoisin sauce

1 tablespoon bean sauce

2 tablespoons rice wine or dry sherry

3 tablespoons light soy sauce

1 teaspoon sugar or honey

1/2 cup reserved mushroom soaking liquid

1 teaspoon chili paste

1 tablespoon cornstarch

1/2 red bell pepper −− in 1/2 inch cubes

1/2 8 ounce can whole bamboo shoots, cut in 1/2 in cubes

−− rinsed and drained

2 cups bean sprouts

1 scallion −− thinly sliced

1. Soak the Chinese mushrooms in 1 1/4 cups of hot water for 30

minutes. While they are soaking, bring 4 quarts of water to a boil and

cook the noodles for 3 minutes. Drain and toss with 1 tablespoon of

peanut oil; set aside.

2. Remove the mushrooms; strain and reserve 1/2 cup of the soaking

liquid for the sauce. Trin and discard the mushroom stems; coarsely

chop the caps and set aside.

3. Combine the ingredients for the sauce in a small bowl and stir well to

dissolve the sugar; set aside. Dissolve the cornstarch in 2 tablespoons

of cold water; set aside.

4. Place the wok over medium−high heat. When it begins to smoke, add

the remaining 3 tablespoons of peanut oil, then the mushrooms, red

pepper, bamboo shoots, and bean sprouts. Stir−fry 2 minutes.

5. Stir the sauce and add it to the wok, and continue to stir−fry until the

mixture begins to boil, about 30 seconds.

6. Mix the dissolved cornstarch and add it to the wok. Continue to stir until

the sauce thickens, about 1 minute. Add the noodles and toss until

heated through, about 2 minutes.

7. Transfer to a serving platter and sprinkle with the sliced scallion. Serve

immediately.