Olive Chao Ma Shi


  • 2 tablespoons vegetable oil
  • 1 cup 1/4-inch dice carrots
  • 1 cup chopped tomato
  • 3 green onions, sliced (green and white part divided)
  • 1 cup California black ripe olive slices
  • 1 1/2 cups diced brown mushrooms
  • 2 cups coarsely chopped bean sprouts
  • 6 tablespoons soy sauce
  • 3 tablespoons sake or dry sherry
  • 2 tablespoons sesame oil
  • 4 teaspoons sugar
  • 1/2 to 1 teaspoon white pepper
  • Cooked cats ear noodle or other small noodle
  • Sliced green onion tops


Heat oil in a wok or large skillet over medium heat. Add carrots and cook for 3 to 5 minutes or until soft Add tomato, the white part of green onion, olives, mushrooms and bean sprouts and cook until vegetables are softened. Stir together soy sauce, sake or sherry, sesame oil, sugar and white pepper and stir into skillet. Cook for a few minutes more, then stir in cooked noodles. Cook until well mixed and heated through. Sprinkle with sliced green onion tops.