A quick and easy dinner that is nutritious and healthy. What will speed up the cooking of this dish is to have some Chinese mushrooms presoaked. I always have a small measuring jug of water with some Chinese mushrooms soaking, ready to pick out and use. I would do this the night before and replenish every evening. However, if you don’t have this habit then you can soak them in hot water, 20 minutes before cooking, which speeds up the softening process. Another shortcut is to buy straight to wok noodles. All the same, I prefer to cook mine from dried in boiling water, that way I can cook them really al dente the way I like them, just like cooking pasta. There are many dried varieties to try: green tea noodles, buckwheat, whole wheat, flat udon and more... you can have a different variation every time!
© 2006 Ching-He Huang. All rights reserved.