Chinese New Year’s Noodles

Ingredients:

8 oz. dried rice noodles

12 dried Chinese or oyster mushrooms

1 cup chicken or vegetable broth

1 tablespoon soy sauce

1 tablespoon corn starch

1 teaspoon sugar

1 tablespoon peanut oil

2 teaspoons minced fresh ginger

1 teaspoon minced garlic

1.5 cups Chinese (celery) cabbage

1.5 cups bean sprouts

1 cup sliced bamboo shoot

1 teaspoon sesame oil

1-2 scallions chopped for garnish

Directions:

1. Prepare noodles according to package directions and set aside.

2.  Soak mushroom in warm water for 20 minutes, squeeze dry, trim off stems, cut into bite-sized pieces.

3.  While mushrooms are soaking, make sauce by mixing the chicken or vegetable broth, soy sauce, cornstarch, and sugar in a small bowl.  Set aside.

4.  In a skillet or wok, heat peanut oil.  Add garlic and ginger and stir-fry until garlic barely begins to brown.

5.  Add mushrooms, cabbage, bean sprouts, and bamboo shoots and stir fry until tender (about 3-4 minutes)

6.  Add sauce and noodles to pan.  Lower heat, and simmer uncovered for 3-5 minutes.

7.  Sprinkle with sesame oil, if desired, and toss well.  Remove from heat, garnish with scallions, and serve.

Serves: 4