1. Soak Chinese mushrooms in 1 cup hot water for 20 minutes. 2. When they have softened, cut off the hard stems and slice the caps fine. 3. Drop spinach into 10 cups of boiling water and boil rapidly for 2 minutes. Drain, run under cold water then squeeze out as much moisture as possible. 4. Peel carrot, cut into 3 sections and then into fine julienne strips. 5. Wipe off the fresh mushrooms and break off their stems. Cut the caps into very fine slices. Cut the nonwoody part of the stems into matchstick pieces. 6. Cut away and discard the curly, tender part of the cabbage leaves. Save only the V-shaped core of the leaves and cut this into julienne strips. 7. Cut the scallions into 2 1/2 inch sections and quarter the section with the bulb lengthwise. 8. Combine the Chinese mushrooms, spinach, carrot, zucchini, mushrooms, cabbage, and scallions in a bowl. Mix well, separating all the spinach leaves. 9. Heat the vegetable oil and the sesame oil in a wok over a medium-high flame. When hot, put in the garlic and stir-fry for 10 seconds. 10. Add all the vegetables in the bowl. Stir-fry for 3 to 4 minutes or until the vegetables are tender-crisp. 11. Turn the heat to low, and add the drained noodles, soy sauce, and salt. Stir well, distributing the noodles evenly, and cook 2 to 3 minutes. 12. Season to taste. ---------------------------------------------------------------------------
Nutrition
Ingredients
