Click Here For Over 100,000 Recipes!
1. 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.
2. 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.
3. 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.
4. 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.
5. Stir the sauce and add
it to the wok, and continue to stir-fry until the
mixture begins to
boil, about 30 seconds.
6. 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.
7. Transfer to a serving
platter and sprinkle with the sliced scallion. Serve
immediately.
