Crisp-Fried Vegetarian Noodles
| Yield: | 6 Servings |
| Categories: | Main Dishes, Asian, Vegetarian |
| 1/2 | lb | Thin egg noodles |
| Sesame oil | ||
| 1 1/2 | c | Chicken broth |
| 2 | tb | Rice wine |
| 1 1/2 | ts | Sugar |
| 2 | tb | Cornstarch |
| 3 | tb | Vegetable oil |
| 1 1/2 | tb | Garlic, minced |
| 1 1/2 | tb | Ginger, minced |
| 10 | Chineese black mushrooms rehydrated | |
| 3 | c | Leeks, finely julliened |
| 2 | c | Carrots, shredded |
| 1 1/2 | tb | Rice wine |
| 4 | c | Bean sprouts |
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