Prepare basic noodle cake. Soak mushrooms in hot water for 10 minutes. Squeeze out excess water, remove and discard stems, leave caps whole. Heat wok with oil, swirling to coat sides. Stir-fry onion, ginger, mushrooms, cloud ear fungus, and green onion or chives for 2 minutes. Add remaining vegetables and cook for 2 to 3 minutes. Add broth, soy sauce, oyster sauce, and pepper. Bring to a boil and stir in cornstarch mixture. Cook until sauce thickens. Return noodles to wok and mix everything together. Drizzle in sesame oil, and top with sprigs of Chinese parsley. Serves 3 to 4. From In the Chinese Kitchen With Shirley Fong-Torres (Pacific View Press, copyright 1993 by Shirley Fong-Torres). Recipe by: Good Morning America
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|Serving Size: 1 Serving (1035g)|
|Recipe Makes: 1|
|Calories from Fat: 216 (30%)|
|Amt Per Serving||% DV|
|Total Fat 24g||32 %|
|Saturated Fat 2.3g||11 %|
|Monounsaturated Fat 12.6g|
|Polyunsanturated Fat 7.4g|
|Cholesterol 0mg||0 %|
|Sodium 1899.8mg||66 %|
|Potassium 1915.4mg||50 %|
|Total Carbohydrate 111.2g||33 %|
|Dietary Fiber 22.9g||92 %|
|Sugars, other 88.3g|
|Protein 27.3g||39 %|
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Calories per serving: 720
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