Question:
Chinese Noodles
Spicy Mandarin Noodles are definitely on the fiery side. Adjust the amount of chile paste according to your taste.
This recipe serves 6 with one main entree and a vegetable being served as well.
4 dried Chinese mushrooms
1/2 pound fresh Chinese noodles
1/4 cup peanut oil
1 tablespoon hoisin sauce
1 tablespoon bean sauce
2 tablespoons rice wine
3 tablespoons soy sauce
1 teaspoon sugar
1/2 cup reserved mushroom soaking liquid
1 teaspoon chili paste
1 tablespoon cornstarch
1/2 red bell pepper -- in 1/2 inch cubes
8 ounces whole bamboo shoots -- cubed
2 cups bean sprouts
1 whole green onion -- 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 the 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. Trim 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.
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