Fried Chinese rice noodles:

materials: several pieces of dried mushrooms; half piece of carrot; 1/4 cabbage; 1/4 kg chicken
1. Put rice noodles into hot water until the noodles soften.
2. Put dried mushrooms into a bowl of cold water to soften them up and cut into slice.
3. Cut carrot, cabbage, chicken into slice too.

Cook:　First, fry chicken with oil and garlic until it is cooked, then put mushrooms, carrot, cabbage into the wok and fry them together until cooked. After that, put softened rice noodles into the wok and flavour with soya sause, oster sause, salt, sesame oil, then mix them inside the food then it will be well done.

If you like, you can try.

I love Chinese food, I've been brought up on it.

I sometimes do similar with a sachet of miso soup (handy for cupboards), just add noodles, veg, etc of your choice. I often have dried porcini mushrooms in, so will try them in the mix.

Ken Hom's "Quick and easy chinese cooking" is one of my most used cookbooks
Cathy's recipe looks like a nice chop suey style meal, though I'd probably use fresh mushroom as I don't have the foresight to prepare dried
I love how easy it is to swap chinese recipe's about - this would work just as well with pork or prawn or toasted cashews.

The smell and taste of dried mushrooms are different from fresh ones. It will bring special taste for noodles.

love Chinese food and love to cook from fresh but why does it never taste as good as my take away ? do they add some mystery ingredient

E621

I thought the MSG myth was busted some time ago? But I guess like many things, the secret's in the spicing, or sauce.

So I like Chinese cooking and been doing more of it since a Chinese food store opened near me. So many interesting things to try

Major plus points for me are it's speed and simplicity, so add things to wok, cook, remove bits, reduce sauce if needed and voila, food! And only the wok to wipe. Plus I learned to grow my own bean sprouts. I really like their crunch and taste. And black bean sauces, fish sauces, plum sauces etc etc.. So many ways to make a bit of chicken, pork, beef etc taste interesting.

Sure. The condiment is important.

Love Chinese food, if my partner isn't over for the night then I tend to make my own Chinese style curry with the Goldfish Curry sauce mix which I buy from my local Chinese wholesalers, it comes out near enough exactly like a curry from the takeaway but at a fraction of the cost. If I had a Gas cooker I would love to learn how to use a wok correctly, but as I only have electric, the results are unfortunately never that good, no matter how much I follow the recipe.

I like vegetable curry, with added garlic, yum yum
Next is chicken cury with egg fried rice

Yes, love it. Love Bean curd, for instance, and spring rolls (not the supermarket ones - they don't seem to taste right) and braised cabbage. I used to prefer Indian and I like Thai but I prefer Chinese.

I like Indonesian and Malaysian too but there are no restaurants here and I haven't made much of it myself, although I am making Tamarind aubergines for boxing day.

Yes, do you remember when we use to order by numbers

35 with boiled rice
41 with chips
19 with fried rice

etc etc

It depends what you class as Chinese food; many of the genuine dishes contain things that you probably wouldn't want to put in your mouth.

There is a Chinese near me that have an English menu and a Chinese menu. The Chinese menu isn't written in Chinese, it just contains things that most English people wouldn't touch. Chicken feet seem to feature quite heavily.

A new favourite of mine is Wanton Soup. Mmmm.

That would be guaranteed to make me throw up on the mere sight of them.

In a professional Chinese kitchen, they use heavy, well-seasoned, wok and double ring burner producing the very high temperature required to impart "wok hei" to the dish. The dish taste even better if charcoal is used as the source of energy.