Mandarin Noodles Recipe | CDKitchen.com

ingredients

4 dried Chinese mushrooms
1 1/4 cup hot water
1/2 pound fresh Chinese noodles
4 quarts cold water
1/4 cup peanut oil, divided
1 tablespoon cornstarch, DISSOLVED IN
2 tablespoons cold water
1/2 red bell pepper, cut into 1/2 inch cubes
1/2 can (8 ounce size) whole bamboo shoots, cut into 1/2 inch cubes, rinsed and drained
2 cups bean sprouts
1 scallion, thinly sliced

Sauce
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

directions

Soak the Chinese mushrooms in hot water for 30 minutes.

While mushrooms are soaking, bring cold water to a boil and cook the noodles for 3 minutes. Drain and toss with 1 tablespoon of peanut oil; set aside.

Remove the mushrooms; strain and reserve soaking liquid for the sauce. Trim and discard the mushroom stems; coarsely chop the caps and set aside.

Combine the ingredients for the sauce in a small bowl and stir well to dissolve the sugar; set aside.

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.

Stir the sauce and add it to the wok, and continue to stir-fry until the mixture begins to boil, about 30 seconds. 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. Transfer to a serving platter and sprinkle with the sliced scallion. Serve immediately.

nutrition data

Nutritional data has not been calculated yet.

reviews & comments

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Ah, the unassuming envelope of onion soup mix. It's more than just for onion soup (or dip). It adds tremendous flavor (and convenience) in all these recipes.