Chef

Administrator
Staff member
30 mins
Pasta Dishes

3 dried Chinese mushrooms
1/2 pound Chinese noodles
3 tablespoons peanut oil
1 onion -- chopped
2 cups shredded cabbage
1 small zucchini -- in 1/2" cubes
3 tablespoons light soy sauce
1/2 cup reserved mushroom soaking liquid
1 teaspoon honey
1/2 teaspoon salt
Serves 4
Soak the Chinese mushrooms in 1 cup of hot water for 30 minutes. Meanwhile, bring 4 quarts of
waqter to boil in a large pot. Stir in the noodles and cook 3 minutes, just until tender. Drain, rinse
in cold water, and toss with 1 tablespoon of peanut oil. Set aside.

Remove the mushrooms, but strain and reserve 1/2 cup of the soaking liquid. Trim and discard
the mushroom stems. Coarsely chop the caps and set aside. Combine the ingredients for the
sauce in a small bowl. Stir to dissolve the sugar and set aside.

Place ;a wok over medium-high heat. When it begins to smoke, add the mushrooms, onion,
cabbage, and zucchini. Stir-fry for 2 minutes. Pour the sauce over the vegetables. Add the
reserved noodles and stir until heated through, about 3 minutes. Serve immediately.
 
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