STIR-FRIED NOODLES WITH SICHUAN SAUCE

Steps:

• Soak mushrooms in hot water 20 minutes or until soft drain. Rinse in warm water drain. Squeeze out excess moisture. Remove and discard stems cut caps into 1/4-inch pieces. Mix cornstarch, 2 tablespoons water and the pepper sauce.Heat 2 quarts water to boiling in Dutch oven stir in noodles. Heat to boiling reduce heat to medium. Cook uncovered 5 minutes or until done drain. Rinse in cold water drain well. (If using linguini, cook as directed on package.)Heat wok until very hot. Add 2 tablespoons vegetable oil tilt wok to coat side. Reduce heat to medium. Add noodles cook until light brown, using a fork to separate and flip noodles as they cook. (If noodles are not browning and appear to be dry, add 1 tablespoon vegetable oil.) Remove noodles to heatproof platter keep warm in 300° oven.Heat wok until very hot. Add 2 tablespoons vegetable oil tilt wok to coat side. Add pork stir-fry until pork is no longer pink. Add mushrooms, bean sauce and garlic stir-fry 1 minute. Add broth heat to boiling. Stir in cornstarch mixture cook and stir until thickened. Stir in soy sauce, sesame oil and pimiento cook and stir 15 seconds. Pour pork mixture over noodles sprinkle with green onion.4 servings**If you prefer less spicy recipes, reduce or omit the red pepper sauce. This is a very popular lunch dish in China. For a nice contrast of textures, serve it with Marinated Mushrooms and Cucumbers (see Appetizers & Cold Dishes).From "Betty Crocker's New Chinese Cookbook." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.