1
Rinse the dried mushrooms, then soak them in 1.5 cups hot water for 30 minutes.
2
While the mushrooms are soaking, chop up the veggies:
Bell pepper: chop into thumbnail-sized cubes
bamboo shoots: chop into thumbnail-sized cubes, about 2 mm thick.
scallion: thinly slice all but the top of the scallion
3
Bring about a gallon of water to boil (same as pasta), and cook the fresh noodles for 3-5 minutes. Drain, toss with the oil, and set aside.
Wash and rinse the bean sprouts.
4
Drain the mushrooms, but save 1/2 cup of the broth!. Rinse, then coarsely chop the mushrooms according to your preference (I like them cut similarly to the bamboo)
Set both aside.
5
Make the sauce: in a small bowl, mix together the:
hoisin sauce
bean sauce,
rice wine,
soy sauce,
sugar,
saved mushroom broth,
chili paste,
and cornstarch.
Whisk to mix, then set aside.
6
You're now ready to start stir frying. Set out the ingredients in the following order:
- 3 tbsp oil
- mushrooms, red pepper, bamboo shoots and bean sprouts
- sauce
- noodles
7
Add the oil, then mushrooms and other veggies. Stir fry for 2-3 minutes.
8
Then, pull the mixture to the edges, and pour the sauce in the center.
Cook until it starts to boil and thicken (about 1 minute)
9
Mix everything in the wok, and add the noodle. Stir well, evenly coating everything.
Cook for another minute or two, then dish onto a serving platter.
You can garnish with the sliced scallions.
Serve immediately!
