Itzhak Perlman’s Asian Noodles with Mushrooms

These noodles absorb the liquid and flavors added to the wok, so add other flavors you love such as garlic, ginger or chili flakes. If you are making this with duck or another meat, add some of the flavorful cooking juices from the meat to add flavor to the noodles.
I like to use whatever mushrooms are seasonal. We use about 6 packed cups of sliced mushrooms.

Serves 6
 
7 ounce package cellophane noodles or rice sticks
about 2 tablespoons peanut oil
Kosher salt
6 scallions, cut on the diagonal into ¼-inch slices
¼ cup soy sauce, or to taste
8 ounces shiitake mushroom caps, cleaned and cut into ¼-inch slices
8 ounces oyster mushrooms, stems trimmed and cut into ¼-inch slices
8 ounces hedgehog mushrooms, trimmed and cut into ¼-inch slices
1 to 2 cups chicken stock
1 to 2 teaspoons toasted sesame oil
¼ cup duck juices (optional)
1 tablespoon white sesame seeds

Place the noodles in a large bowl and cover with hot water. Let the noodles sit to soften for about 15 minutes. Drain the noodles.

Heat a wok over high heat, then, add about 2 tablespoons peanut oil or enough to generously coat the bottom of the wok. Sprinkle with a pinch of salt. Add the scallions and sauté for about 2 minutes to soften. Stir in 1 tablespoon of soy sauce and the mushrooms. Stir to combine and then add about ½ cup of chicken stock to help the mushrooms soften.

As the stock evaporates, more can be added. When the mushrooms are softened, add 1 teaspoon of sesame oil and the duck juices if using. Stir in the noodles. Add more chicken stock, sesame oil and soy sauce to taste. The noodles can just be coated with sauce or very broth-y, according to your preference. Stir in the sesame seeds and serve hot.

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