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Fresh Noodles with Three Kinds of Mushrooms

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Source: The Heritage of Chinese Cooking

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Active Time:  25 Minutes
Total Time:  2 Hours 50 Minutes
Yield:  Serves 6

We have to thank the innovative people of the Han period for the noodle dishes of today. In Han times (202 BC-AD 220) "noodle food" was generally referred to as ng (cakes). It was during this period that the technique for large-scale flour grinding was developed.

RECIPE INGREDIENTS

12 oz fresh rice noodles (ho fun) (available at Chinese stores)

3 tablespoons peanut oil

6 chinese dried mushrooms (available at Chinese stores), soaked in warm water for 45 minutes, water squeezed out, stems discarded, and caps cut into julienne

1/4 cup straw mushrooms (available at Chinese stores) or white mushrooms, halved

6 fresh field mushrooms, cut into julienne

3/4 cup scallions, shredded (use mainly the white part)

For Seasonings:

1 tablespoon light soy sauce

2 tablespoons oyster sauce

Pinch of pepper

Pinch of salt

1/2 cup Family Chicken Broth

1 teaspoon sesame oil

cilantro, for garnish

Other necessary recipes:
Family Chicken Broth

Fresh Noodles with Three Kinds of Mushrooms Recipe at Cooking.com

DIRECTIONS

Ho fun noodles are often sold as a square block. Simply cut the block into 1/2-inch wide ribbons, and place them in a large bowl. Pour in enough hot water to cover them, and gently stir the ribbon noodles with a pair of chopsticks to separate them. They need only stand in the hot water for 1-2 minutes. Drain in a colander, rinse briefly under warm water and set aside on a plate until ready for use.

Heat the groundnut oil in a preheated wok. Stir-fry all of the mushrooms together with the scallions for 1 minute. Add the seasonings ingredients and simmer for 1 minute.

TO SERVE: Toss the noodles in the seasoning, combine and serve, garnished with a little cilanto.

Recipe reprinted by permission of Weldon Russell. All rights reserved.
Date Added: 01/01/2008

Nutrition Facts per Serving
Yield: Serves 6

Calories:

301

Fat. Total:

Fiber:

Carbohydrates, Total:

52g

Sodium:

277mg

% Cal. from Fat:

24%

Cholesterol:

1mg

Protein:

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