Side Pannel
Mandarin Noodles (Hush)
Mandarin Noodles (Hush)
- Recipe Submitted by ADMIN on 09/26/2007
Category: Vegetarian, Vegetables
Ingredients List
- 4 Dried chinese mushrooms
- 1/2 lb Fresh chinese noodles
- 1/4 c Peanut oil
- 1 tb Hoisin sauce
- 1 tb Bean sauce
- 2 tb Rice wine or dry sherry
- 3 tb Light soy sauce
- 1 ts Sugar or honey
- 1/2 c Reserved mushroom soaking
- -liquid
- 1 ts Chili paste
- 1 tb Cornstarch
- 1/2 Red bell pepper; in 1/2 inch
- -cubes
- 1/2 8 ounces can whole bamboo
- -shoots; cut in 1/2in cubes,
- -rinsed and drained
- 2 c Bean sprouts
- 1 Scallion; thinly sliced
Directions
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 teh noodles
for 3 minutes. Drain and toss with 1 tablespoon of peanut oil; set aside.
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. 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.
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 1/2 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.
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