Mandarin noodles (hush)

Yield: 6 Servings

Measure Ingredient
4 \N Dried chinese mushrooms
½ pounds Fresh chinese noodles
¼ 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
½ cup Reserved mushroom soaking liquid
1 teaspoon Chili paste
1 tablespoon Cornstarch
½ \N Red bell pepper; in 1/2 inch cubes
½ \N 8 ounces can whole bamboo shoots; cut in 1/2in cubes, rinsed and drained
2 cups Bean sprouts
1 \N Scallion; thinly sliced

Soak the Chinese mushrooms in 1¼ cups of hot water for 30 minutes. While they are soaking, bring 4 quarts of water to a boil and cook teh noodles for 3 minutes. Drain and toss with 1 tablespoon of peanut oil; set aside.

Remove the mushrooms; strain and reserve ½ cup of the soaking liquid for the sauce. Trin 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. Dissolve the cornstarch in 2 tablespoons of cold water; 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.

NOTES : Because of the chili paste in the sauce, this is a rather hot dish.

If you prefer less spicy food, cut down on the chili paste or leave it out entirely...the noodles are still delicious without it.

MC_Busted by Badams; found at ; Posted Lu 3/6/98.

Recipe by: Joanne Hush, Classic Chinese Cooking Posted to recipelu-digest by Badams <adamsfmle@...> on Mar 06, 1998

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