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Stir-fried Noodles with Wild Mushrooms

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.

ingredients

serves 4
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

method

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.

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