• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Mandarin Noodles (Hush)

  • Recipe Submitted by on

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


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.

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