Recipe - Crisp-Cooked Vegetarian Noodles

Three fourths pound Thin Chinese Egg Noodles*
1 tablespoon Plus
2 teaspoon Safflower Or Corn Oil
6 Leeks**
6 Carrots; peeled and shredded
One fourth cup Chinese Rice Wine Or Sake
Black Mushroom
Seasonings
1 One half tablespoon Minced Garlic
1 tablespoon Fresh Ginger Root; minced
12 Dried Chinese Black
Mushrooms***
Mushroom Sauce
Reserved Black Mushroom
Soaking Liquid***
4 One half tablespoon Soy Sauce
1 One half teaspoon Toasted Sesame Oil
2 One half tablespoon Cornstarch

* or angel hair, cooked until just tender; rinsed under cold water,
drained, and tossed with 1 tsp toasted sesame oil.

**black mushrooms: softened in 2 cups hot water; drained (reserve the
soaking liquid), stems removed, and caps thinly cut or sliced up .

***reserved Black mushroom soaking liquid plus enough water to make 3
One half cups.

Preheat the broiler. spread the noodles on a cookie sheet that has been
lightly oiled and broil for about 10 minutes on each side, or until golden
brown. Keep warm in a preheated 200 degree oven.

Heat a wok or a heavy skillet over high heat. Add the oil and heat until
hot, about 20 seconds. Mix together the Black Mushroom seasonings and add
to the hot oil. Stir fry until fragrant. Add the leeks and carrots and stir
fry for about 1 minute. Add the rice wine and cook for another minute. Mix
together the Mushrooms sauce ingredients and add to the wok. Cook, stirring
constantly to prevent lumps, until thickened. Remove from the heat.

Spoon the vegetable mixture on top of the noodles and serve.

Recipe by: Nina Simonds Asian Noodles Cookbook

Posted to recipeludigest Volume 01 Number 181 by James and Susan Kirkland
kirkland@gj.net on Oct 29, 1997