View cart background image
Free Shipping Over $49
Get Timely and Delicious Recipe Updates Shopping Ideas For You

Fresh Noodles with Three Kinds of Mushrooms

Source: The Heritage of Chinese Cooking
Recipe Add to Fav Save Recipe View Fav view my favorites Email Friend email recipe to a friend
Rate/Review this Recipe
Active Time:  25 Minutes
Total Time:  2 Hours 50 Minutes
  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.
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
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: 8g
Fiber: 2g
Carbohydrates, Total: 52g
Sodium: 277mg
% Cal. from Fat: 24%
Cholesterol: 1mg
Protein: 4g
Save Recipe Send to Friend Similar Recipes
Recipe error? Contact customer service.
McAfee Secure sites help keep you safe from identity theft, credit card fraud, spyware, spam, viruses and online scams 


Price Match Guarantee
Satisfaction Guarantee
Shopping Rewards


Who doesn't? Get recipes now.