*garlic: mashed with the flat side of a knife and very thinly sliced
** Black mushrooms: softened in hot water, drained, stems removed, and caps thinly sliced.
***Shiitake mushrooms: rinsed, drained, stem ends trimmed, and caps thinly sliced.
**** Cremini mushrooms, rinsed, drained, stems trimmed, and caps thinly sliced.
++ or thin noodles, such as spaghetti, cooked until just tender, rinsed under warm water, and drained.
Heat a wok or a heavy skillet over high heat. Add the oil and heat until hot, about 30 seconds. Add the garlic and black mushrooms and stir-fry until fragrant, about 15 seconds.
Add the fresh mushrooms and stir-fry for 1 to 2 minutes until slightly softened. Lower the heat to medium high and add the rice wine. Partially cover and cook for about 3 1/2 minutes, or until the mushrooms are tender. Uncover, add the scallions, and cook to reduce the liquid by half.
Add the noodles and the soy sauce and stir fry briefly to mix. Add the cilantro and toss to mix. Transfer to a platter and serve.
Recipe by: Nina Simonds Asian Noodles Cookbook
Posted to recipelu-digest Volume 01 Number 181 by James and Susan Kirkland <kirkland@gj.net> on Oct 29, 1997
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