Ingredients: 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
Directions: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. |