Sichuan noodle-shop noodles

Preparation info

  • Serves


    • Difficulty


Appears in



By Terry Durack

Published 2002

  • About

A favourite street-food dish from the noble province of Sichuan, and a great party dish. To turn it into something special, all you need is a pile of disposable chopsticks and a stack of those cute little Chinese takeaway boxes they are always munching from on American television.


  • 6 dried shiitake mushrooms, soaked in warm water for 30 minutes
  • 6 tbsp bamboo shoots
  • 500 g</


Drain shiitake mushrooms, remove stems and cut caps in half. Cut bamboo shoots into thin matchsticks. Pour boiling water over noodles in a large heatproof bowl and let stand for 1 minute. Drain.

Heat peanut oil in a hot wok and cook bamboo shoots, shiitake and fresh mushrooms, noodles and chilli oil for 2 to 3 minutes. Add soy sauce, rice wine, pepper and drained shrimp and cook for 1 m