12 oz fresh rice noodles (ho fun)
3 tablespoons peanut oil
6 Chinese dried mushrooms, soaked in warm water for 45 minutes, water squeezed out, stems discarded, and caps cut into julienne
1/4 cup straw mushrooms or white mushrooms, halved
6 fresh field mushrooms, cut into julienne
3/4 cup scallions, shredded (use mainly the white part)
For the 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
1. 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.
2. 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.
3. Toss the noodles in the seasoning, combine and serve, garnished wtith a little cilanto.