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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. MC_Busted by Badams; found at
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|Serving Size: 1 Serving (122g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 83 (61%)|
|Amt Per Serving||% DV|
|Total Fat 9.2g||12 %|
|Saturated Fat 1.6g||8 %|
|Monounsaturated Fat 4.2g|
|Polyunsanturated Fat 2.9g|
|Cholesterol 0.1mg||0 %|
|Sodium 583.7mg||20 %|
|Potassium 121.7mg||3 %|
|Total Carbohydrate 10.2g||3 %|
|Dietary Fiber 0.8g||3 %|
|Sugars, other 9.4g|
|Protein 2g||3 %|
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Calories per serving: 136
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