Noodle Pancakes with Shiitake Mushrooms

Ingredients

• 4 servings asian black bean sauce 
• 0.5 cup coarsely carrot shredded
• 1 tablespoon cornstarch 
• 1 ounce mushroom caps dried
• 0.5 cup breadcrumbs dry
• 3  egg whites lightly beaten
• 1  garlic clove minced
• 1 teaspoon gingerroot grated peeled
• 0.5 cup green onions thinly sliced
• 1 tablespoon soya sauce low-sodium
• 0.5 teaspoon pepper 
• 4 ounces pasta like spaghetti uncooked
• 1 tablespoon vegetable oil divided
• 1 cup water boiling
• 3 cups water 
• 0.5 cup water chestnuts finely chopped

Equipment

• bowl
• frying pan
• sauce pan

Directions

1. Combine 1 cup boiling water and mushrooms in a bowl; cover and let stand 30 minutes or until softened.
2. Drain mushrooms, and finely chop.
3. Bring 3 cups water to a boil in a large saucepan.
4. Add spaghetti, and cook 20 minutes or until very tender.
5. Drain spaghetti (do not rinse); let cool to room temperature.
6. Combine spaghetti, mushrooms, breadcrumbs, and next 9 ingredients (breadcrumbs through garlic) in a large bowl; stir well. Divide mixture into 8 equal portions, shaping each into a 3 1/2-inch cake.
7. Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat.
8. Add 4 cakes, and cook 6 minutes or until golden, turning cakes carefully after 3 minutes. Repeat procedure with remaining oil and cakes.
9. Serve with Asian Black Bean Sauce.