Mandarin noodles recipe

Recipe for mandarin noodles in our easy vegetarian recipes collection.

Recipe ingredients

• 4 dried Chinese mushrooms
• 1/2 pound fresh Chinese noodles
• 1/4 cup peanut oil
• 1 tablespoon hoisin sauce
• 1 tablespoon bean sauce
• 2 tablespoons rice wine or dry sherry
• 3 tablespoons light soy sauce
• 1 teaspoon sugar or honey
• 1/2 cup reserved mushroom soaking liquid
• 1 teaspoon chili paste
• 1 tablespoon cornstarch
• 1/2 red bell pepper, in 1/2 inch cubes
• 1/2, 8 ounces, can whole bamboo shoots, cut in 1/2 inch cubes, rinsed and drained
• 2 cups bean sprouts
• 1 scallion, thinly sliced

How to make mandarin noodles

• 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 teh noodles for 3 minutes.
• Drain and toss with 1 tablespoon of peanut oil. Set aside.
• Remove the mushrooms. Strain and reserve 1/2 cup of the soaking liquid for the sauce.
• Trim and discard the mushroom stems. Coarsely chop the caps and set aside.
• 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.
• 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.
• Stir the sauce and add it to the wok and continue to stir-fry until the mixture begins to boil, about 30 seconds.
• 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.
• Transfer to a serving platter and sprinkle with the sliced scallion.
• Serve immediately.
• Because of the chili paste in the sauce, this is a rather hot dish. If you prefer less spicy food, cut down on the chili paste or leave it out entirely. The noodles are still delicious without it.

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