Crispy Gau Gee Mein (cake Noodle Style)


Gau Gee:
10 small dried Chinese mushrooms
Boiling water
1 pkg Won Ton wrappers
1/4 lb Fresh shrimp
1/2 lb Ground pork, (chicken or turkey)
7  ounce can Water chestnuts, chopped fine
3 Green onions finely chopped
1 tsp Oyster sauce
1 tsp Soy sauce
Dash of white pepper
1 tsp sugar
1/2 tsp pared and grated fresh ginger root
1 small clove Garlic, pressed
1-1/4 Tbsp Cornstarch
1 egg
3 C Vegetable oil

Cake Noodles:
1 lb Fresh, frozen or dried saimin noodles
1-1/2 C sliced BBQ pork (char siu)
1/4 lb Fresh shrimps, shells removed, deveined, left whole or sliced
1 whole Chicken breast sliced into bite-size pieces
1/2 C Dried small black chinese mushrooms
1 medium Onion sliced
2 stalks Celery cut at a diagonal
1 C Fresh mushrooms, sliced or 3/4 C canned sliced mushrooms
1 C Bean sprouts
1/2 C sliced Waterchestnuts
1/2 C Bamboo shoots, sliced
1 C Bok choy chopped into 2-inch pieces
1 C sliced Chinese or Napa cabbage
1 C sliced Carrots
1/4 lb Snow peas, trimmed
Peanut oil

2 Tbsp Cornstarch
2-1/2 C Chicken or vegetable stock
2 Tbsp Soy sauce
4 Tbsp Oyster sauce
1 Tbsp Chinese rice wine or dry sherry
1 Tbsp Sesame oil


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