|Chinese Five-Spice Noodles with Shitake Mushrooms|
|Recipes - Chinese Five Spice|
Chinese Five-Spice Noodles with Shitake Mushrooms
Cook the noodles until tender according to the package directions. Drain and rinse under cold running water, and drain well again.
Bring 2 1/2 cups water to a boil in a small saucepan. Add the dried mushrooms, cover, and simmer for 3 minutes. Strain the liquid through a paper coffee filter into a bowl to remove any grit, then squeeze the mushrooms over the bowl. Roughly chop the mushrooms, then set aside with the liquid.
Heat the butter and oil in a wok or large saucepan over medium heat. Add the Chinese five-spice powder and shallots and saute, stirring frequently, until tender, about 2 minutes. Add the garlic and saute 2 minutes more. Increase the heat to medium-high and add the fresh and reconstituted-dried shitakes with 1/2 cup of the reserved mushroom water. Cook, stirring frequently, until the mushrooms are tender, about 3 minutes. Add the soy sauce and rice wine. Increase the heat to high and cook, stirring, for 1 minute. Add the remaining mushroom-soaking water.
Add the noodles to the wok and stir until heated through and coated with the sauce, about 1 minute. Garnish with the green onions and sesame seeds, if using, and serve at once.
Makes 4 servings