Makes 4 servings.
3 tablespoons peanut oil
1 – 1 inch piece fresh gingerroot, peeled and finely chopped
6 Chinese dried mushrooms soaked in ½ cup hot water 20 minutes, stems discarded, caps thinly sliced
3 green onions, thinly sliced
½ teaspoon salt
8 ounces Chinese noodles, cooked and drained
2 tablespoons soy sauce
1 teaspoon sesame oil
1 tablespoon dry sherry
Heat oil in uncovered wok, at 375°. Add next 4 ingredients; stir-fry 30 seconds.
Add remaining ingredients; stir-fry to combine and heat. Serve immediately.
- West Bend Admin