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   MSGID: 35241.fidonet_cooking@1:105/500 2da3418b   
   PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   BBSID: FQBBS   
   CHRS: ASCII 1   
   NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Mushroom Chow Fun   
    Categories: Chinese, Vegan   
         Yield: 2 Servings   
       
    10 1/2 oz Fresh wide rice noodles   
              - (300 g) -OR-   
         7 oz Dried wide rice noodles   
              - (200 g)   
       1/4 c  Soy sauce (60 ml)   
         2 tb Vegan oyster sauce   
       1/2 ts Salt   
         3    King oyster mushrooms;   
              - thinly sliced   
         1 tb Dark soy sauce   
         1 ts Sugar   
         4 oz Canola oil (120 ml)   
         1    Red shallot thinly sliced   
         2 cl Garlic; chopped   
     3 1/2 oz Bean sprouts (100 g);   
              - yellow or green   
              Chinese chives;   
              - cut 1-1/4" (3 cm)   
         1    Scallion;   
              - cut 1-1/4" (3 cm)   
       
     Preparation time: 30 minutes   
     Cooking time: 5 minutes   
        
     King oyster mushrooms replace beef in this mushroom chow fun made   
     with wide rice noodles and vegan ingredients for a filling meal.   
        
     If you are using dried noodles, soak them first in lukewarm water for   
          30    minutes.   
        
     Combine 1 tb of the soy sauce, 1 tb of the vegan oyster sauce and the   
     salt in a bowl and add the mushrooms. Leave to marinate for   
          15    minutes.   
        
     In another bowl, mix together the remaining soy sauce and vegan oyster   
     sauce, the dark soy sauce and the sugar.   
        
     Heat a wok over a medium-high heat and, once hot, add half of the oil.   
     Drain any marinade that the mushrooms have not absorbed and add the   
     mushroom to the wok. Pan-fry until a bit brown and cooked on both   
     sides, then remove.   
        
     Switch to the highest heat and add the rest of the oil, the shallot   
     and garlic and stir-fry for 15 seconds. Add the mushroom slices and   
     stir for 15 seconds, then add the drained noodles and stir for 30   
     seconds to 1 minute until the noodles are a bit softer. Then add the   
     sauce, using chopsticks to quickly mix everything together. Toss the   
     wok and stir constantly, being careful not to break the noodles.   
        
     When the noodles are almost cooked, add the bean sprouts and stir-fry   
     for 15 to 30 seconds then add the garlic chives and stir-fry for   
     another 15 to 30 seconds. Finish with the spring onion and serve.   
        
     Recipe by Yang Liu   
        
     Recipe FROM:   
        
       
   MMMMM   
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