Crisp-Cooked Vegetarian Noodles
| Yield: | 6 Servings |
| Categories: | Chinese, Pasta |
| 3/4 | lb | Thin Chinese Egg Noodles* |
| 1 | tb | Plus |
| 2 | ts | Safflower Or Corn Oil |
| 6 | Leeks** | |
| 6 | Carrots; peeled and shredded | |
| 1/4 | c | Chinese Rice Wine Or Sake |
| Black Mushroom Seasonings | ||
| 1 1/2 | tb | Minced Garlic |
| 1 | tb | Fresh Ginger Root; minced |
| 12 | Dried Chinese Black Mushrooms*** | |
| Mushroom Sauce | ||
| Reserved Black Mushroom Soaking Liquid*** | ||
| 4 1/2 | tb | Soy Sauce |
| 1 1/2 | ts | Toasted Sesame Oil |
| 2 1/2 | tb | Cornstarch |
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