Grocery Coupons

Grocery Coupons

Members can print free savings coupons

Brain Health Center

Brain Health Center

Learn how to live smart and stay sharp

Amazon Kindle

Amazon Kindle

Members save on e-
readers and tablets

Caring for loved ones?

Caring for loved ones?

Find the resources you need

Contests and

You Could Choose Your Dream Vacation!

Hawaii, the Grand Canyon or an Alaskan Cruise! No purchase necessary. Ends May 31. See official rules.

Most Popular


Chinese Braised Mixed Mushroom Noodles Recipe

Course: Main Course
Total Time: Under 1 Hour
Skill Level: Moderate
Cost: Moderate
  • Print
  • Bookmark
  • Recommend
Chinese Braised Mixed Mushroom Noodles

Photo by: Mark Shapiro

This recipe is based on Chinese vegetarian mushroom dishes. Traditional Chinese vegetarian fare for religious Buddhists includes no garlic or green onions or other members of the onion family, chilies, eggs or any dairy products. It can be quite bland, oily food — yet very imaginative, often featuring bean curd and wheat gluten products for protein. Many of the most famous preparations are those made to resemble meat, fish and poultry, in appearance as well as taste (the former being easier to achieve than the latter). Mushrooms are used extensively in this type of cooking and certain areas of China, like Yunnan province in the southwest, are famous for their many varieties of wild mushrooms. Use the mushrooms listed here or a combination of your own making.

In this recipe, I have strayed from the Buddhist path and included green onions and, optionally, a little oyster sauce for flavoring. I have included a recipe for traditional Chinese vegetable stock, although non-vegetarians may wish to use chicken stock.

Yield: Serves 6

  • 18 dried black mushrooms (shiitake)
  • 1 oz (25 g) dried wood ear fungus
  • 12 oz (375 g) white or cremini mushrooms
  • 1/3 cup (75 ml) peanut oil or vegetable oil
  • 2 tbsp (25 ml) Chinese rice wine or dry sherry or sake
  • 1 tbsp (15 ml) soya sauce
  • ¼ tsp (1 ml) salt
  • 1 cup (250 ml) sliced bamboo shoots
  • ½ cup (125 ml) sliced carrots
  • ¾ tsp (4 ml) granulated sugar
  • 18 oz (550 g) dried wheat noodles or 2 lbs (1 kg) fresh noodles
  • 2 tbsp (25 ml) chopped green onions
  • 1 tsp (5 ml) minced ginger root
  • ¼ tsp (1 ml) white pepper
  • 1 cup (250 ml) vegetable stock or chicken stock
  • 2 tsp (10 ml) oyster sauce
  • 2 tsp (10 ml) cornstarch dissolved in 2 tsp (10 ml) stock or water
  • 8 oz (250 g) oyster mushrooms, any tough stems removed
  • 1 package enoki mushrooms, tough ends removed
  • 2 tbsp (25 ml) toasted pine nuts
  • ¼ tsp (1 ml) sesame oil


1. Rinse black mushrooms in cold water; soak in water to cover, 15 minutes or until soft. Drain, reserving soaking liquid; remove and discard stems. Pour 3 cups (750 ml) boiling water over dried wood-ear fungus; when cool, drain, remove stems and cut into julienne. Cut white or cremini mushrooms into halves or quarters or into thick slices.

2. In a wok or large frying pan, heat 4 tsp (20 ml) of the oil over medium-high heat; cook shiitake mushrooms until golden on both sides. Stir in ½ cup (125 ml) of shiitake soaking liquid, 1 tbsp (15 ml) of the rice wine and soya sauce; cook until liquid evaporates. Transfer to a bowl. Heat 1 tbsp (15 ml) oil; cook white or cremini mushrooms until golden. Stir in remaining rice wine and salt; cook until liquid evaporates. Add to shiitake mushrooms. Heat 1 tbsp (15 ml) oil; cook bamboo shoots and carrots until edges begin to brown. Stir in sugar; cook, stirring constantly, until golden. Add to shiitake and cremini mushrooms.

3. In a large pot of boiling water, cook noodles until tender; drain. Meanwhile, in a wok, heat remaining oil over medium-high heat. Add 1 tbsp (15 ml) of the green onion and the ginger; cook 10 seconds. Stir in julienned wood-ear fungus and white pepper; cook, stirring constantly, 1 minute. Stir in remaining shiitake soaking liquid up to ½ cup (125 ml) and stock; bring to a boil and cook until reduced by one-third. Stir in oyster mushrooms and mushroom-vegetable mixture; cook until oyster mushrooms soften. Stir in oyster sauce and cornstarch mixture; cook until thickened. Stir in remaining green onions, enoki mushrooms, pine nuts and sesame oil. Serve over cooked noodles.


For the best taste, allow each kind of mushroom to remain distinct; use the common Chinese technique of cooking individual ingredients separately then combining them.

The flavor of the pine nuts will be enhanced greatly by lightly toasting them in a dry pan over medium heat for 2 to 3 minutes.

© 1997 Andrew Chase

Nutrients per serving (% daily value)

1047kcal (52%)
53mg (5%)
3mg (5%)
90mcg RAE (3%)
0mg (0%)
1183mg (49%)
8g (39%)
63g (97%)
9mg (51%)

Discounts & Benefits

From companies that meet the high standards of service and quality set by AARP.

denny's restaurant member discount membership

Members save 15% all day, every day when dining at participating Denny’s restaurants.

Member Benefit Discount Dunkin Donuts Cream

Members get a FREE Donut with purchase of a L or XL beverage at Dunkin' Donuts.

Outback membership benefit aarp festive steak dinner

Members save 15% on lunch and dinner every day at Outback Steakhouse.

Member Benefits

Join or renew today! Members receive exclusive member benefits & affect social change.