Chinese Noodles Recipes - Fried Noodles with Vegetables Recipe

Ingredients

• 3 oz. long-life noodles

• 7 teaspoons peanut oil

• 1 roughly cut small onion

• 1 tablespoon celery, cut in 1/2-inch slices

• 1 tablespoon sliced green sweet pepper

• 1 sliced Chinese mushroom

• 2 small unopened fresh mushrooms, each cut into 4-6 pieces

• 1 tablespoon canned water chestnuts, cut in 1/2-inch slices

• 1 tablespoon canned bamboo shoots, cut in 1/2-inch pieces

• 1/4 pint (U.S. 5/8 cup) hot chicken stock

• salt, sugar and Ve-Tsin (M.S.G.)

• few shakes pepper

• 1/2 teaspoon soy sauce

• 1/2 teaspoon ginger sherry

• few drops sesame oil

• 1/2 teaspoon corn-flour

• 1 teaspoon water

• handful bean sprouts

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Method:

1. Cook the noodles in boiling water and teaspoon peanut oil until soft. Drain, rest on a sieve. Heat 4 teaspoons peanut oil in a flying-pan. Toss and cook the onion in it for 1 minute.

2. Add the celery and toss and cook it for 1 minute. Next add the green pepper. Cook for 1 minute. Add the Chinese and fresh mushrooms (the latter washed but un­peeled) and cook them a further 1/2 minute. Follow with the chestnuts, bamboo shoots, pinch each salt, sugar and Ve-Tsin, the soy sauce, ginger sherry and sesame oil.

3. Blend the corn-flour with the water; stir it into the vegetables and boil for 1 1/2 minutes. Heat a further 2 teaspoons peanut oil in another pan. Turn the picked-over bean sprouts and the noodles into it and toss them about.

4. Add a pinch more of the seasonings. When the mixture is really hot, turn it into a heated dish, top with the mixed vegetables and serve at once.