Vegetable Romein

Ingredients
  • 8 oz. romein noodles
  • 1/2 head cabbage
  • 1 oz. sliced bamboo shoots
  • 2 oz. sliced broccoli
  • 3 oz. black mushrooms
  • 2 oz. bok choy
  • 2 oz. bean sprouts
  • 1 tsp. sesame oil
  • 1 tbsp. cooking wine
  • 3 tbsp. cooking oil
  • 1/2 cup water (Soak black mushrooms in this water. Save water to use later in cooking)
  • 1 tbsp. Golden Mountain Sauce
  • 1 tsp. sugar
  • 1/2 tbsp. clear soy sauce
  • 1 tbsp. oyster sauce
Preparation

Boil romein noodles until soft. Drain and set aside. Cut cabbage lengthwise in strips 1/2" wide. Soak black mushrooms in warm water for 25 minutes. Remove and cut in slices 1/2" wide. Slice brocoli and bok choy in pieces 1/2" wide.

Preheat wok over high heat. Pour in oil. Add noodles, vegetables (except bean sprouts), sauces and all other ingredients except water. Stir for 1 minute. Add water. Lower heat and cover with lid. Simmer for 4 minutes or until noodles become nearly dry. Remove lid. Add bean sprouts and stir for 30 seconds. Remove from stove and place on serving dish.

Serves 2 to 3 persons.

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