Noodles with hot-and-sour Bean Sauce

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Noodles with Hot-and Sour Bean Sauce

 

8 Chinese dried black mushrooms

2 teaspoons cornstarch

1/2 cup bean paste

1 Tabl soy sauce

3 Tabl rice vinegar

2 Tabl chili paste with soy beans and garlic

1 Tabl sesame oil

2 Tabl vegetable oil

3 cloves of garlic minced

3 quarter size slices of ginger minced

3 scallions cut into fine rings

1 Tabl of toasted sesame seeds ( put them in a pan and heat over stove,

but watch they burn easily) They are so fantastic!

3/4 pound fresh Chinese lo-mein noodles or thin spaghetti cooked al-dente

 

Soak mushrooms in 1 1/2 cup hot water for half an hour. Lift out of

soaking liquid. Remove the hard stems and cut caps into 1/8 wide strips.

Put cornstarch onto a bowl. Slowly mix in 1/4 cup water. Add bean paste,

soy sauce, vinegar, chili paste, and sesame oil. Stir to mix. Heat

vegetable oil in a wok or pot over medium flame. When hot, put in the

garlic and ginger. Stir briskly for 5 seconds. Add mushrooms and

scallions, stir fry another minute. Turn heat to low. Stir the cornstarch

mixture and pour into wok. Turn heat up to medium and cook until sauce

thickens. Add sesame seeds and mix. Pour sauce over cooked noodles.

Enjoy!