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Ingredients :
25 g dried bean curd skin sticks
100 g spinach
25 g dried tiger lily buds
3 teaspoons sesame seed oil
50 g bamboo shoots
225 g dried egg noodles
3 scallions, shredded thinly
4 tablespoons cooking oil
2 tablespoons light soy sauce
Salt to taste
Method :
Soak the dried vegetables in cold water
for overnight. Alternatively, the dried vegetables can also be soaked in
hot water for at least an hour. When the vegetables are soft, shred them
thinly both the bean curd skins and the tiger lily buds. Shred the bamboo shoots
and spinach leaves into thin strips. Cook the noodles in a pan
of boiling water according to the instructions on the packet. Depending on the thickness
of the noodles, this should take about 5 minutes. Freshly made noodles will
take only half that time. Heat about half the oil in
a hot wok or frying pan. While waiting for it to
smoke, drain the noodles in a sieve. Add them with about half
the scallions and the soy sauce to the wok and stir-fry. Do not overcook or the
noodles will become soggy. Remove and place them on a
serving dish. Add the rest of the oil to
the wok. When hot, add the other
scallions and stir a few times. Then add all the
vegetables and continue stirring. After 30 seconds, add the
salt to taste and the remaining soy sauce together with a little water if
necessary. As soon as the gravy
starts to boil, add the sesame seed oil and blend everything well. Place the mixture on top
of the fried noodles as a dressing.
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