Note: You will probably have to go to your city's Chinatown to find the noodles needed for this recipe. These noodles are soft and may be called "fresh rice pasta". Make sure you get the kind of noodles that are small and skinny (like spaghetti noodles, but flat), packed loosely, not the big thick kind that are all pressed together in the package. While you're in Chinatown, pick up some soft tofu and spring roll wrappers to make some of the other recipes in this section.
8 cups water
8 ounces fresh rice noodles (usually half a package)
5 Tbsps peanut oil
1 tsp minced garlic
3/4 cup snow peas, cut into julienne (i.e. slivered)
1/3 cup water chestnuts, cut into julienne
1/3 cup bamboo shoots, cut into julienne
3 green onions, sliced
Sauce ingredients:
2 tsps dark soy sauce
1 tsp salt
1.5 tsp sugar
2 tsps sesame oil
1 tsp white vinegar
1.5 tsps cornstarch
1/2 cup vegetable stock or bouillon
1. Boil the water in a pot. Add the noodles and cook for 1 minute. Run cold water into the pot and drain the noodles through a strainer. Place noodles back into pot, add cold water, and drain again. Repeat once again. Allow noodles to drain.
2. Combine the sauce ingredients in a bowl. Reserve.
3. Pour 3 Tbsps of the peanut oil into a non-stick frying pan over medium-high heat. Heat for 40 seconds. Place noodles in an even layer in the pan, covering the entire bottom. Cook for 2 minutes, moving the pan about on the burner to ensure that the noodles brown evenly. Invert the noodles onto a dish placed over the frying pan, then slide the noodles back in the pan.
4. Cook the other side of the noodles for 2 minutes. If a bit more oil is needed at this point, pour and addition tablespoon into the pan, but only if it is necessary. When done, put the noodles into a serving dish.
5. Add 2 more tablespoons of peanut oil into the frying pan and coat the wok. Add the garlic and stir. When the garlic browns, add all the vegetables. Stir together for about 2 minutes. When the vegetables have softened slightly, stir the reserved sauce and then pour it into the frying pan to mix with the vegetables. When the sauce thickens and begins to bubble, turn off the heat.
6. Pour the contents of the frying pan over the noodles and serve immediately.
Source: "From the Earth: Chinese Vegetarian Cooking" by Eileen Yin-Fei Lo, 1995, published by Macmillan.
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