16 dried black mushrooms

4 tablespoons tree ears

1 pound fresh, uncooked, 1/8 inch thick Chinese egg noodles

14 tablespoons corn oil

2 teaspoons minced fresh ginger

1 pound minced fresh mushrooms

8 tablespoons soy sauce

1 cup shredded carrots

4 cups shredded green cabbage

4 scallions, shredded

2 teaspoons kosher salt

1 teaspoon sugar

4 teaspoons sesame oil


  1. Soak the mushrooms in warm water for 30 minutes. Remove stems and shred caps.  Strain and reserve ½ cup of the mushroom soaking liquid for later.  Soak the tree ears in warm water until they swell, about 5 minutes, then rinse and shred; there should be about 1 cup after soaking.
  1. Bring a large pot of water to a rolling boil, salt it and drop in the noodles, a few at a time, separating them as they fall into the water. Cover and bring the water back to a boil as quickly as possible.  Uncover and boil the noodles for 5 minutes, then drain immediately and run under cold tap water to stop the cooking.  Drain again, add 2 tablespoons corn oil and toss the noodles.  Set aside.
  1. Heat a wok over medium heat until hot. Add 4 tablespoons of the corn oil.  Add ginger and fresh mushrooms, and stir-fry for about 1 minute, or until the mushrooms are wilted.  Transfer the mushrooms, ginger and any liquid to a large bowl.  Reheat the wok and add 4 more tablespoons oil.  Add the shredded black mushrooms and tree ears, and stir-fry for a few seconds.  Add 4 tablespoons soy sauce and ½ cup of the reserved mushroom liquid.  Stir and cook for about 1 minute.  Transfer the contents of the wok to the bowl containing the mushrooms and ginger.
  1. Reheat the wok for the third time and add the remaining 4 tablespoons oil. Add the carrots, cabbage and scallions, and stir-fry for a few seconds.  Add the salt, sugar and cooked noodles.  Stir and pour the remaining soy sauce and remaining ½ cup mushroom liquid on top of the noodles.  Stir and add the cooked ingredients.  Continue to stir and toss until ingredients are well blended. Taste for salt, stir in the sesame oil and serve. (This dish can be kept warm in a low oven or reheated without losing flavor.)


adapted from Millie Chan’s Kosher Chinese Cookbook

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