Seasonings
100 g thin noodles, 50 g pea shoots, and a small amount each of ginkgo nuts, winter bamboo shoots, shiitake mushrooms, straw mushrooms, cloud ear fungus, and black moss.
Seasonings
Salt and MSG to taste, 1/2 tablespoon soy sauce, 2 tablespoons water starch slurry, 1/2 teaspoon oyster sauce, 175 g (about 3/4 cup) broth, and vegetable oil as needed.
Preparation
1. Place the thin noodles in a dish and steam over high heat for about 10 minutes until cooked through, then remove and let cool.
2. Heat oil in a wok until hot, add the thin noodles and pan-fry until golden brown and formed into a round shape, then remove and transfer to a serving plate.
3. Pick over and wash the pea shoots; wash the winter bamboo shoots and cut into thin strips.
4. Soak the shiitake mushrooms, straw mushrooms, and yellow fungus in water until softened, then wash, trim off the stems, blanch in boiling water, drain, and shred into strips.
5. Rinse the hair moss, steam for 5 minutes, then remove and cut into small pieces.
Steps
1. Heat oil in a wok until it reaches about 60% of its smoking point (moderately hot), then add shredded shiitake mushrooms and shredded straw mushrooms, and stir-fry until evenly combined.
2. Add the yellow fungus, ginkgo nuts, bamboo shoot slices, black moss, and pea shoots, stirring well to combine, then pour in the broth and bring to a boil.
3. Add oyster sauce, salt, soy sauce, and MSG, bring to a boil again, then thicken with a thin cornstarch slurry.
Drizzle in a small amount of sesame oil, stir to combine, then pour over the noodles and serve.