Ingredients
1
1/2 tbsp dried shrimps, soaked for 20 minutes, drained and chopped
6
dried Chinese black mushrooms, soaked for 20 minutes, drained, stemmed and shredded
2
oz Szechuan pickle, chopped
1
1/2 tbsp shoyu (soy sauce)
1
tbsp red chilli oil or chilli sauce
2
scallions, finely chopped
1
pint (600 ml) of vegetable or chicken stock
salt, freshly ground black pepper
Directions
1.
Blanch the noodles in boiling water for 2 minutes, then drain and rinse. Keep warm.
2.
Heat the oil in a wok and add the, mushrooms, pickle, (shrimp if you are a carnivore or cooking for some) garlic and ginger. Stir-fry for 30 seconds and then add the cubed tofu (or minced pork).
3.
Mix the tofu (or) pork with other the ingredients over high heat for around 4 minutes. Mix the soy sauce, red chili oil, scallions and 1/4 of the stock together and pour into the wok. Season with salt and pepper.
4.
Simmer for 5 minutes, then pour in the remaining stock and bring to the boil. Divide the noodles among serving bowls and pour on some sauce. This makes lots of noodles. Yay!
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