Luo Han Mian (Lo Han Noodles)

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3 cups vegetable oil for deep-frying, plus 2 Tbs. vegetable oil

2 oz. bean curd skin “sticks,” cut into 3-inch-long pieces

2 oz. bean thread noodles, soaked in warm water until soft, about 20 minutes

1 1/2 Tbs. red bean curd paste

2 oz. Asian eggplant, preferably roll- cut on diagonal

4 oz. lotus root, thinly sliced

4 oz. jicama, thinly sliced

2 oz. enoki mushrooms

2 cups water

4 Tbs. low-sodium or regular soy sauce

1 tsp. granulated sugar

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