MANDARIN NOODLES
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 dried Chinese mushrooms
1/2 pound fresh Chinese noodles
1/4 cup peanut oil

1 tablespoon hoisin sauce
1 tablespoon bean sauce
2 tablespoons rice wine or dry sherry
3 tablespoons light soy sauce
1 teaspoon sugar or honey
1/2 cup reserved mushroom soaking liquid
1 teaspoon chili paste

1 tablespoon cornstarch
1/2 red bell pepper -- in 1/2 inch cubes
1/2 8 ounce can whole bamboo shoots, cut in 1/2in cubes --
rinsed and drained
2 cups bean sprouts
1 scallion -- thinly sliced

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.