Ingredients
200 g (about 7 oz) noodles, 75 g (about 2.6 oz) dried shrimp, 50 g (about 1.8 oz) each of water-soaked bamboo shoot cubes and shiitake mushroom cubes.
Seasonings
15 g chopped scallions, 1/2 teaspoon each salt and MSG, 1 teaspoon each soy sauce and sesame oil, 5 teaspoons vegetable oil.
Steps
1. Rinse the dried shrimp, place in a bowl with a little water, steam until soft, then remove and chop finely; blanch the diced bamboo shoots and diced shiitake mushrooms in boiling water until cooked, then remove and rinse under cold water.
2. Heat oil in a wok, add scallion pieces and stir-fry until fragrant to create scallion oil, then pour into a bowl and mix with soy sauce, salt, MSG, and sesame oil to make the scallion oil dressing.
3. Cook the noodles in boiling water until done, drain and rinse under cold water, then transfer to a bowl. Top with crushed dried shrimp, diced bamboo shoots, and diced shiitake mushrooms, then drizzle with scallion oil dressing and toss to combine.