Yield: 6 Servings
|¾ pounds||Thin Chinese Egg Noodles*|
|2 teaspoons||Safflower Or Corn Oil|
|6 \N||Carrots; peeled and shredded|
|¼ cup||Chinese Rice Wine Or Sake -Black Mushroom Seasonings---|
|1½ tablespoon||Minced Garlic|
|1 tablespoon||Fresh Ginger Root; minced|
|12 \N||Dried Chinese Black Mushrooms*** -Mushroom Sauce---|
|\N \N||Reserved Black Mushroom Soaking Liquid***|
|4½ tablespoon||Soy Sauce|
|1½ teaspoon||Toasted Sesame Oil|
* or angel hair, cooked until just tender; rinsed under cold water, drained, and tossed with 1 tsp toasted sesame oil.
**black mushrooms: softened in 2 cups hot water; drained (reserve the soaking liquid), stems removed, and caps thinly sliced.
***reserved Black mushroom soaking liquid plus enough water to make 3½ cups.
Preheat the broiler. spread the noodles on a cookie sheet that has been lightly oiled and broil for about 10 minutes on each side, or until golden brown. Keep warm in a preheated 200 degree oven.
Heat a wok or a heavy skillet over high heat. Add the oil and heat until hot, about 20 seconds. Mix together the Black Mushroom seasonings and add to the hot oil. Stir fry until fragrant. Add the leeks and carrots and stir fry for about 1 minute. Add the rice wine and cook for another minute. Mix together the Mushrooms sauce ingredients and add to the wok. Cook, stirring constantly to prevent lumps, until thickened. Remove from the heat.
Spoon the vegetable mixture on top of the noodles and serve.
Recipe by: Nina Simonds Asian Noodles Cookbook Posted to recipelu-digest Volume 01 Number 181 by James and Susan Kirkland <kirkland@...> on Oct 29, 1997