Sichuan Noodle-Shop Noodles


  • 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


  • 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.


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

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