Hong Kong Crispy Noodles 港式煎麵

Things to Soak: Soak dried golden needles with room temp water to cover. In separate bowl cover dried wood ear fungus with 2-3 inches room temp water (the wood ear fungus will expand by a lot.) Let soak for 15 mins. Pour out water. Slice wood ear into bite sized portions if needed.

Prepare Meats (if using): Rinse and dry chicken/pork. Slice into 1/2 inch strips. Peel shrimp shells and remove veins, then rinse and pat dry with paper towel. Add your choice of protein to marinade of soy sauce, sugar and cornstarch. Mix through. Add oil last and mix through. Let marinade for 10-15 mins.

Make the Crispy Noodles: Put dried noodle bundles into a large bowl and add boiling water to cover. Use chopsticks to shake the noodles loose as they soak. Do this just until the noodles are just soaked enough to separate completely. Remove immediately from water then toss in the strainer to get all the water out. Separate into two equal piles. Note: Don't rinse the noodles with cool water!

Heat up frying pan until hot. Turn heat to medium* and add 1 tbsp oil and spread out one pile of noodles in the pan in a pancake shape. Let pan fry for a couple of minutes, checking the bottom by lifting up with a spatula. When the bottom in golden brown flip and repeat for the other side.

Slice the crispy noodle cake into quarters. Regroup on serving plate, ready to receive the stir fry and sauce.

Prepare the Vegetables and Shrooms: Wash snow peas and carrots. Break the tips off the snow peas and peel off the string connecting the bean's two ends. Peel the carrot then slice into bite size pieces.

Don't wash the shrooms. If needed just use a brush to brush dirt off and slice off the ends. Break the mushrooms into bite sized portions.

Parboil the Vegetables and Shrooms: Heat up a pot of water. Once the water is boiling first add in wood ear fungus and let simmer for 15 mins. Add in carrots, golden needles and mushrooms and simmer for 5 mins more. Add in snow peas and cook 30 secs more. Remove immediately from heat and pour through strainer. Toss a bit to dry the veggies.

Make the Stir Fry Sauce: In a bowl mix together sauce ingredients: soy sauce, oyster sauce, sugar and chicken stock. In another bowl mix together 1/4 cup water and cornstarch.

Cook the Meat (if using): Heat up a wok to medium heat. When hot add in 1 tbsp oil and then the minced garlic. Stir a couple of secs until fragrant. Lay out the marinated meat or shrimp in one layer. Don't flip, just lift up to check for browning. Once browned to your liking, flip and repeat for other side. Next add in the parboiled veggies as per the next step.

Stir Fry: If using only vegetables heat up wok over high heat and add in 1 tbsp of oil, then the minced garlic. Stir for a few seconds then add in the parboiled veggies and shrooms and stir fry for 20 secs. Add in the stir fry sauce mixture and flip and turn for 1 minute. Give the cornstarch and water a good stir up the starch. Add into wok and continue to stir and flip until the sauce thickens up and is glossy. Remove from heat.

Serve the Noodles: Pour the stir fry over the crispy noodles, keeping the pour over the middle and leaving the sides clear. This leaves the side noodles crispy. Serve hot and delicious! Enjoy!