Bird nest noodles

Ingredients

• 250g fresh thin egg noodles
• 1 dried shiitake mushroom
• 6g dried wood ear fungus
• 60g fresh enoki mushroom
• 2 white mushrooms
• 1 square of spiced bean curd
• 1 small carrot
• 35g snow peas
• 2 cloves of garlic
• 3 slices of fresh ginger
• 1 tablespoon soy sauce
• 1 tablespoon vegetarian oyster sauce
• 1/2 teaspoon sesame oil
• 1 teaspoon sugar
• 2 teaspoon corn starch
• 1/3 cup water

Method

1. Hydrate the dried shiitake and wood ear fungus with hot water for at least 2 hours.
2. De-string the snow peas. Slice the larger ones in half on a diagonal.
3. Slice the carrot half lengthwise, then slide thinly on a diagonal.
4. Slice the hydrated shiitake mushroom thinly.
5. Cut the hydrated wood ear into bite sized pieces. Slice off the thick and pale parts as they are tough.
6. Cut the dirty roots off the enoki mushroom and wash. Break it up into smaller clumps.
7. Thinly slice the spiced bean curd.
8. Dice the garlic cloves with a knife
9. Create the stir fry sauce by mixing the soy sauce, oyster sauce, sesame oil, sugar, corn starch and water. Use cold water and a gentle stirring motion to combine the cornstarch well.
10. Bring a pot of water to a rolling boil. Blanch the carrot and snow peas for 30-60 seconds. Drain and transfer to a bowl.
11. Put the noodles on a large plate and loosen the noodles with your hands until it is free of large clumps. Arrange the noodles into a flat disc that evenly covers the plate.
12. Pour 2-3cm of oil into a frypan and heat the oil to 200 degrees celsius. Carefully slide the noodles in, preserving the disc shape. Fry the noodles until it is crunchy and holds together somewhat, about 60 seconds. To create the bird nest shape, transfer the noodles to a bowl and press the centre down with a ladle.
13. Reuse the frypan after pouring out the excess oil. Turn on medium heat. Fry the garlic and ginger until fragrant.
14. Mix the stir fry sauce again and pour it into the pan. Stir the sauce until it is thick and glossy.
15. Put the mushrooms and bean curd into the pan, followed by the blanched carrot and snow peas. Stir fry for 2 minutes.
16. Place the bird nest noodles on a plate and ladle the stir fry into the centre. Serve and eat immediately to enjoy the contrast between crunchy noodles and saucy vegetables.

Product used in recipe

• Lee Kum Kee - Premium Soy Sauce