Sichuan noodle-shop noodles

Name: Sichuan noodle-shop noodles
Yield: Serves four
Cuisine: Chinese
Ingredients: 2 spring onions, green part only, finely sliced; 1 tsp chilli oil; 2 tbsp light soy sauce; 12 fresh straw mushrooms or button mushrooms, finely sliced; 12 fresh straw mushrooms or button mushrooms, finely sliced; 1 tsp ground Sichuan peppercorns; 2 tbsp dried shrimp, soaked in water for 30 minutes; 1 tbsp shaohsing rice wine, or dry sherry; 1 tbsp shaohsing rice wine, or dry sherry; 2 tbsp peanut oil; 500 g (1 lb) Hokkien noodles; 6 tbsp bamboo shoots; 6 dried shiitake mushrooms, soaked in warm water for 30 minutes

Preparation info

Serves
four

Difficulty
Easy

Appears in

Noodle

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.

Ingredients

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

Asia
China
Sichuan
Main course
Pescatarian
Noodles

Method

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