Ingredients
500 g (about 1 lb) thin wheat noodles (also called thread noodles), 100 g (about 3.5 oz) fresh shrimp, 50 g (about 1.75 oz) cooked winter bamboo shoots, 50 g (about 1.75 oz) lean pork, 30 g (about 1 oz) dried flatfish, 5 dried shiitake mushrooms, half a carrot, 400 ml (about 1.75 cups) stock.
Seasonings
500 g (about 1 lb) peanut oil (about 150 g/5 oz will be used), 2 scallion whites, salt, MSG, and sesame oil to taste.
Instructions
1. Shred the lean meat, winter bamboo shoots, shiitake mushrooms, carrot, dried flatfish, and white parts of the scallions into thin strips; wash and peel the fresh shrimp, reserving the shells, and also shred the shrimp meat; wash the shells and simmer them in 100 ml (about 1/2 cup) of broth to make a shrimp shell stock, then strain and set aside.
2. Place the wok over high heat, add peanut oil and heat to 350°F (180°C), then deep-fry the noodles until golden brown, remove and briefly soak in boiling water to soften and remove excess salt and oil, then drain and set aside.
3. Place the wok over high heat, add peanut oil to taste, and once hot, briefly stir-fry the shredded pork, bamboo shoots, mushrooms, and shredded carrot, then add the shrimp shell broth and stock, toss in the blanched thin noodles, stir-fry a few times, add scallion whites and shredded dried fish, and finish with a drizzle of sesame oil and a sprinkle of white pepper.