Sichuan Noodle-Shop Noodles

Ingredients

• 6 dried shitake mushrooms, soaked in hot water for 1 hour
• 1 lb. Hokkien noodles
• 2 tablespoons peanut oil, or canola oil
• 12 fresh straw mushrooms
• 6 tablespoons bamboo shoots, slivered (or jicama)
• 1 teaspoon hot chile oil
• 2 tablespoons dried shrimp, soaked in hot water 10 minutes
• 2 tablespoons light soy sauce
• 1 tablespoon shaohsing rice wine, or dry sherry
• 1 teaspoon Sichuan peppercorns, ground
• 2 green onions, green part only, thinly sliced

Method

• Drain shitake mushrooms, remove stems and cut caps in half. Pour boiling water over noodles in a large bowl and let stand for 1 minute. Drain.
• Heat oil in a hot wok and cook shiitake and straw mushrooms, bamboo shoots and noodles and chile oil for 2-3 minutes. Add drained shrimp, soy sauce, rice wine and peppercorns and cook for 1 minute. Serve on a large platter or in Chinese bowls, scattered with green onions.

Notes

• Source:
• "Noodle"
• SERVINGS: 4
• SOURCE: Terry Durack