Name: Mandarin Noodles (Hush)
Ingredients: 4 Dried chinese mushrooms; 1/2 lb Fresh chinese noodles; 1/4 c Peanut oil; 1 tb Hoisin sauce; 1 tb Bean sauce; 2 tb Rice wine or dry sherry; 3 tb Light soy sauce; 1 ts Sugar or honey; 1/2 c Reserved mushroom soaking liquid; 1 ts Chili paste; 1 tb Cornstarch; 1/2 Red bell pepper; in 1/2 inch cubes; 1/2 8 ounces can whole bamboo shoots; cut in 1/2in cubes, rinsed and drained; 2 c Bean sprouts; 1 Scallion; thinly sliced

If you shoot past truth to get to experience, then you will have at best something very limited and immediate only, something which, in the final case, will produce a greater heteropraxis (wrong living). Heterodoxy always leads to heteropraxis. God has already instructed us as to how transformation of behavior is to take place. It is through the truth, not by mere experience. “Sanctify them by Your truth; Your Word is truth” (Jn. 17:17).

Jim Elliff

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Grains	Vegetarian	Vegetables, Vegetarian, Chinese dis, Cookbook	6	Servings

INGREDIENTS

4		Dried chinese mushrooms
1/2	lb	Fresh chinese noodles
1/4	c	Peanut oil
1	tb	Hoisin sauce
1	tb	Bean sauce
2	tb	Rice wine or dry sherry
3	tb	Light soy sauce
1	ts	Sugar or honey
1/2	c	Reserved mushroom soaking liquid
1	ts	Chili paste
1	tb	Cornstarch
1/2		Red bell pepper; in 1/2 inch cubes
1/2		8 ounces can whole bamboo shoots; cut in 1/2in cubes, rinsed and drained
2	c	Bean sprouts
1		Scallion; thinly sliced

INSTRUCTIONS

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. Trin 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.
NOTES : 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.
MC_Busted by Badams; found at <http://members.aol.com/meadowscd/recipes/>;
Posted Lu 3/6/98.
Recipe by: Joanne Hush, Classic Chinese Cooking
Posted to recipelu-digest by Badams <[email protected]> on Mar 06,
1998

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