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  • Pan Fried Noodles With Assorted Vegetables

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    Pan Fried Noodles With Assorted Vegetables
    Servings: 1
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 8 x Chinese dry black mushrooms
    • 2 Tbsp. Vegetable oil
    • 1 x Yellow onion, thinly sliced
    • 2 slc Fresh ginger, approximately 1 by 2 inches, sliced thinly into matchstick-sized pcs
    • 1/2 c. Cloud ear fungus
    • 1/2 c. Green onion, chopped or possibly Chinese chives (gow choy)
    • 1 lb Total of assorted seasonal green, cut into bite-sized vegetables of your choice, pcs: e.g., bok choy, baby bok choy, long beans, mustard greens, Chinese turnip, Chinese cabbage, Asian okra, broccoli
    • 12 x Snow peas, strings removed
    • 6 x Fresh or possibly canned water chestnuts, thinly sliced
    • 1 c. Chicken or possibly vegetarian broth
    • 1 Tbsp. Soy sauce
    • 1 Tbsp. Oyster sauce
    • 1 dsh White pepper
    • 1 Tbsp. Cornstarch mixed well with 1 Tbsp. cool water
    • 1/2 tsp Sesame oil
    •     Chinese parsley for garnish

    Directions

    1. Prepare basic noodle cake. Soak mushrooms in warm water for 10 min.
    2. Squeeze out excess water, remove and throw away stems, leave caps whole. Heat wok with oil, swirling to coat sides. Stir-fry onion, ginger, mushrooms, cloud ear fungus, and green onion or possibly chives for 2 min. Add in remaining vegetables and cook for 2 to 3 min. Add in broth, soy sauce, oyster sauce, and pepper. Bring to a boil and stir in cornstarch mix. Cook till sauce thickens. Return noodles to wok and mix everything together. Drizzle in sesame oil, and top with sprigs of Chinese parsley.
    3. Serves 3 to 4.

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