The greater the variety of wild mushrooms you have available, the more interesting this dish will be. Of course, if you can't find wild mushrooms, then a mixture of cultivated mushrooms can be used instead.
350 g (12 oz) broad flat egg noodles
45 ml (3 tbsp) vegetable oil
115 g (4 oz) rindless back or streaky bacon, cut into small pieces
225 g (8 oz) wild mushrooms, trimmed and cut in half
115 g (4 oz) garlic chives, snipped
225 g (8 oz) beansprouts
15 ml (1 tbsp) oyster sauce
15 ml (1 tbsp) soy sauce
salt and freshly ground black pepper
1. Cook the noodles in a large saucepan of boiling water for about 3 - 4 minutes or until just tender. Drain, rinse under cold water and drain well.
2. Heat 15 ml (1 tbsp) of the oil in a wok or large frying pan. Add the bacon and fry until golden.
3. Using a slotted spoon, transfer the cooked bacon to a small bowl and set aside until needed.
4. Add the rest of the oil to the wok or pan. When hot, add the mushrooms and fry for 3 minutes. Add the garlic chives and beansprouts to the wok and fry for 3 minutes, then add the drained noodles.
5. Season with salt, pepper, oyster sauce and soy sauce. Continue to stir-fry until the noodles are thoroughly heated through. Sprinkle the crispy bits of bacon on top and serve.