Cook the noodles in a large pan of boiling water, following the instructions on the packet. Meanwhile, heat the oil in a wok or large frying pan and stir-fry the ginger and garlic for 2–3 minutes over a medium heat, until golden.
Drain the noodles and set them aside. Add the bamboo shoots to the wok, increase the heat to high and stir-fry for 5 minutes. Add the