Ingredients
400 g (about 14 oz) egg noodles, 50 g (about 1.8 oz) ham, julienned, 75 g (about 2.6 oz) tomato, 30 g (about 1 oz) rehydrated shiitake mushrooms, 20 g (about 0.7 oz) green bell pepper.
Seasonings
Chopped scallions 5 g (about 1 tsp), fine salt 1 teaspoon, a pinch each of ground white pepper, MSG (optional), chicken bouillon powder, and sesame oil, soy sauce 2 teaspoons, vegetable oil 2 tablespoons.
Steps
1. Remove the stems from the tomatoes, wash them, and cut into small pieces; wash the rehydrated shiitake mushrooms and cut into strips; wash the green bell peppers and cut into chunks.
2. Heat oil in a wok or large skillet over high heat, add chopped scallions and stir-fry until fragrant, then add dried mushrooms, ham sausage, tomato, and green bell pepper, stir-frying until well combined. Season with salt, soy sauce, ground white pepper, MSG, chicken bouillon, and a splash of water, then bring to a boil.
3. Add the egg noodles and stir-fry over high heat until well combined, then drizzle with sesame oil and serve.