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Sautéed Vegetables with Noodles
10 dried Chinese mushrooms, soaked in warm water 1 hour or longer
1/2 pound pork, boiled and cut into 1/8 x 1/8-inch strips
5 cups water
3 bay leaves
1 cup quartered onion
1 tablespoon peppercorns
1 pound rice stick noodles
2 tablespoons finely minced garlic
1 cup minced onion
4 tablespoons corn or vegetable oil
1 cup Chinese dried pork sausage, cut crosswise into 1/8-inch slices
3 cups reserved broth
1 cup cabbage, cut julienne-style and cut again in half
1 cup carrots, cut julienne-style and cut again in half
1/4 cup scallions
1/2 cup coriander leaves
1 teaspoon sesame oil
2 cups snow peas
2 cups cooked flaked chicken
1/2 pound shrimps, shelled and deveined
1/2 cup finely cut scallions
6 lemon wedges
2 hard-boiled eggs, sliced crosswise
Soy sauce and pepper to taste
Drain mushrooms well and squeeze to extract most of the excess water. Chop and set aside.
Boil pork in a mixture of 5 cups water, bay leaves, onion and peppercorns.
When pork is tender, remove and cut into 1/8 x 1/8-inch strips. Set aside and save broth.
Blanch rice stick noodles. Strain noodles and set aside.
In a wok or large saucepan, sauté garlic and onions in oil till transparent.
Stir in Chinese sausage. Bring to a boil and add the 3 cups of reserved broth.
Add cabbage, carrots, 1/4 cup scallions and coriander and cook until done.
Add noodles and sesame oil. Cook for 10 minutes.
Stir in snow peas, pork, mushrooms, chicken and shrimp. Cook for 3 more minutes over low heat.
Arrange on a large serving platter, sprinkle with 1/2 cup scallions and garnish with lemon wedges and sliced eggs.
Add soy sauce and pepper to taste.