Ingredients
60g dried shiitake mushrooms
100ml oyster sauce
100ml shaoxing (shao hsing) Chinese rice wine, from Asian food shops
30ml sesame oil
100ml soy sauce
Packet dried egg noodles (about 360g)
280g bacon, in a block, not sliced
3 tbsp vegetable oil
10cm ginger, julienned
8 spring onions, cut in batons
250g bean sprouts
½ bunch coriander leaves
1 punnet snowpea shoots (optional)
Chilli oil (optional)
Red chilli to taste, sliced (optional)
Method
1. Put the shiitake mushrooms in a bowl, cover with boiling water and soak for two hours. When rehydrated, remove the shiitakes from the water, cut off the stems and discard, then slice the caps into strips.
2. Whisk together the oyster sauce, shaoxing, sesame oil and soy sauce.
3. Fill a bowl with iced water. Bring a pot of water to the boil and cook the noodles for three minutes. Drain and refresh in the iced water. Allow to cool and drain really well.
4. Slice the bacon into batons. Heat the vegetable oil in a large wok, add the bacon and fry until brown. Add the ginger and fry for two minutes, then toss the spring onions and shiitakes through.
5. Add the noodles to the wok, along with the bean sprouts. Stir the soy mix through. Heat through, mixing, for five minutes.
6. On the side, serve fresh coriander, snowpea shoots, chilli oil and fresh chilli, if using.
