Question:
Chinese Noodles
Spicy Mandarin fideos son definitivamente del lado de fuego. Ajustar la cantidad de pasta de Chile de acuerdo a su gusto.
Esta receta sirve 6 con una entrada principal y una verdura que se sirve.
4 hongos secos chinos
1 / 2 libra fideos frescos de China
1 / 4 taza de aceite de maní
1 cucharada de salsa de hoisin
1 cucharada de salsa de frijol
2 cucharadas de vino de arroz
3 cucharadas de salsa de soja
1 cucharadita de azúcar
1 / 2 taza de hongos reservados remojo líquido
1 cucharadita de pasta de chile
1 cucharada de maicena
1 / 2 pimiento rojo - en 1 / cubos de 2 pulgadas de
8 oz brotes de bambú todo - en cubos
2 tazas de brotes de soja
1 cebolla verde entero - en rodajas finas
Remojar los hongos chinos en 1 1 / 4 tazas de agua caliente durante 30 minutos. Mientras están en remojo, poner 4 litros de agua a hervir y cocinar los tallarines durante 3 minutos. Escurra y mezcle con 1 cucharada de aceite de maní, a un lado.
Retire los hongos; Colar y reservar 1 / 2 taza del líquido de remojo de la salsa. Recorte y deseche el hongo tallos gruesos cortar las tapas y retirada de tierras. Combine los ingredientes de la salsa en un recipiente pequeño y revuelva bien para disolver el azúcar, a un lado. Disuelva la maicena en 2 cucharadas de agua fría, a un lado.
Coloque el wok a fuego medio-alto. Cuando se empieza a humear, añadir los restantes 3 cucharadas de aceite de maní, luego los champiñones, pimiento rojo, brotes de bambú y brotes de soja. Freír 2 minutos. Mezcle la salsa y añadirlo a la wok, y siguen sofreír hasta que la mezcla comience a hervir, unos 30 segundos. Mezclar la maicena disuelta y agregar a la wok.
Continúe revolviendo hasta que la salsa se espese, aproximadamente 1 minuto. Añadir los fideos y revuelva hasta que se caliente, a unos 2 minutos.
Pasar a un plato de servir y espolvorear con el cebollín cortado en rodajas. Sirva de inmediato.
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