Pan-fried noodles with assorted vegetables

Yield: 1 servings

Measure Ingredient
8 \N Chinese dried black mushrooms
2 tablespoons Vegetable oil
1 \N Yellow onion; thinly sliced
2 slices Fresh ginger; approximately 1 by
\N \N ; 2 inches, sliced
\N \N ; thinly into
\N \N ; matchstick-sized
\N \N ; pieces
½ cup Cloud ear fungus
½ cup Green onion; minced or Chinese
\N \N ; chives (gow choy)
1 pounds Total of assorted seasonal green; cut into bite-sized
\N \N ; vegetables of your choice, pieces: e.g., bok
\N \N ; choy, baby bok
\N \N ; choy, long beans,
\N \N ; mustard greens,
\N \N ; Chinese turnip,
\N \N ; Chinese cabbage,
\N \N ; Asian okra,
\N \N ; broccoli
12 \N Snow peas; strings removed
6 \N Fresh or canned water chestnuts; thinly sliced
1 cup Chicken or vegetarian broth
1 tablespoon Soy sauce
1 tablespoon Oyster sauce
1 dash White pepper
1 tablespoon Cornstarch mixed well with 1 tablespoon
\N \N ; cold water
½ teaspoon Sesame oil
\N \N Chinese parsley for garnish


Prepare basic noodle cake. Soak mushrooms in hot water for 10 minutes.

Squeeze out excess water, remove and discard stems, leave caps whole. Heat wok with oil, swirling to coat sides. Stir-fry onion, ginger, mushrooms, cloud ear fungus, and green onion or chives for 2 minutes. Add remaining vegetables and cook for 2 to 3 minutes. Add broth, soy sauce, oyster sauce, and pepper. Bring to a boil and stir in cornstarch mixture. Cook until sauce thickens. Return noodles to wok and mix everything together. Drizzle in sesame oil, and top with sprigs of Chinese parsley. Serves 3 to 4.

From In the Chinese Kitchen With Shirley Fong-Torres (Pacific View Press, copyright 1993 by Shirley Fong-Torres).

Converted by MC_Buster.

Recipe by: Good Morning America Converted by MM_Buster v2.0l.

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