|Dried black mushrooms||6|
|Chicken broth||1/3 Cup (5.33 tbs)|
|Soy sauce||3 Tablespoon|
|Sesame oil||2 Teaspoon|
|Egg noodles||1 Pound (1 Package)|
|Vegetable oil||5 Tablespoon|
|Chinese sausages||4 Ounce , thinly sliced|
|Celery stalks||2 , cut into pieces|
|Red bell pepper||1/2 Small , seeded and cut into matchstick pieces|
|Bean sprouts||2 Cup (32 tbs)|
|Green onions||2 , cut into 2|
|Cornstarch/Mixed with 2 tablespoons water||4 Teaspoon , mixed|
Soak mushrooms in warm water to cover for 30 minutes; drain.
Cut off and discard stems and thinly slice caps.
Combine sauce ingredients in a small bowl and set aside.
In a large pot of boiling water, cook noodles according to package directions until tender but firm to the bite.
Place a wide frying pan with a nonstick finish over medium-high heat until hot.
Add 1 tablespoon of the oil, swirling to coat surface.
Spread half the noodles over bottom of pan.
Press noodles to form a firmer pancake.
Cook for 5 minutes or until bottom is golden brown.
Carefully turn noodles over in one piece.
Add 1 more tablespoon oil and cook for 5 minutes longer or until bottom is golden brown.
Remove noodle pancake to a large heatproof serving platter and keep warm in a 200°F oven while cooking remaining noodles with 2 more tablespoons of the oil.
Place a wok or wide frying pan over high heat until hot.
Add the remaining 1 tablespoon oil, swirling to coat sides.
Add sausages and mushrooms and stir-fry for 1 minute.
Add celery and bell pepper and cook for 1 minute.
Add bean sprouts, green onions, and sauce and cook for 1 minute.
Add cornstarch solution and cook, stirring, until sauce boils and thickens.
To serve, spoon sausage-vegetable mixture over noodle pancakes.