Noodles with shiitake and ginger
Instructions:
- Put the shiitake mushrooms into a large bowl, cover with plenty of cold water, and let soak for 12 minutes.
- Once soaked, the mushrooms will be soft. Remove the stems.
- Slice the caps into strips.
- Pour the oyster sauce into a bowl.
- Add the soy sauce, Shaoxing wine, and sesame oil.
- Mix with a balloon whisk.
- Fill a bowl with ice water and add salt.
- Bring a pot of water to a boil, then add the noodles. Cook the noodles for about 31⁄2 minutes (check the directions on the package).
- Drain thoroughly, then transfer into the iced water.
- Let cool completely.
- Slice the excess fat off the bacon.
- Cut the bacon thin strips.
- Coarsely chop the scallions and select the best bean sprouts. Discard any that are not fresh.
- Peel the ginger using a teaspoon.
- Slice and finely chop the ginger.
- Heat the oil in a large pan or wok, then add the bacon and fry until golden brown.
- Add the chopped ginger and shiitake mushrooms and fry for 1-2 minutes.
- Add the chopped scallions and fry until browned, stirring frequently.
- Drain the noodles. Add the bean sprouts and noodles to the pan.
- Stir-fry for 5 minutes, then add the soy sauce mixture, mixing well to coat the noodles.
- Serve the noodles on a plate, then sprinkle with a little shichimi togarashi.