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Vegetables and Egg Noodles

Vegetables, also Vegetarian Foods

Vegetables and Egg Noodles
2 Tablespoons cloud ear fungi, soaked and chopped
3 gluten puffs, cut into quarters
5 dried medium-size Chinese mushrooms, soaked for half an hour
5 white button mushrooms, cut in quarters
1 carrot, peeled and cut into thick two-inch slices
4 baby corn, cut in half lengthwise
5 slices fresh ginger, slivered
2 Tablespoons toasted pine nuts
2 Tablespoons peach kernels, toasted
1/2 cup chicken stock
1 teaspoon dark soy sauce
1 teaspoon sesame oil
2 teaspoons granulated sugar
1/2 teaspoon salt
2 Tablespoons vegetable oil
1/4 pound egg noodles, freshly cooked and drained
2 teaspoons cornstarch mixed with like amount of cold water
2 Tablespoons fresh mint, coarsely chopped
1. Prepare all the vegetables including removing hard pieces from the cloud ear fungi and discarding them; pouring two cups of boiling water over the gluten puffs and when cool squeezing out and discarding the water, discarding the stems of the Chinese black mushrooms and cutting them into quarters; them mixing the cloud ear fungi, gluten puffs, Chinese black mushrooms, white mushrooms, corn, and the carrots, and setting them aside in a bowl.
2 Mix both nuts in a small bowl and set them aside.
3. Mix chicken stock, dark soy sauce, sesame oil, sugar, and salt and set these aside.
4. Heat the vegetable oil and add the mushroom mixture and stir fry for two minutes, then pour the chicken stock mixture over this, and add the cornstarch mixture and when thick, pour this on top of the hot cooked noodles, Top with the toasted nuts, then the chopped mint. Toss this when everyone is sitting at the table, then serve it.

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