WU MU DRY NOODLE RECIPES

Steps:

• Cook the dried noodles for 4-5 minutes or fresh ones for 3-4 minutes. Transfer out and drain.
• Place the noodles to a clean operating board, add sesame oil and combine well. This process can cool down the noodles quickly and creating a chewy texture. Set aside to cool down completely.
• Tune sesame paste
• Other serving ingredients
• Garlic water
• Assemble the noodles

Steps:

• Cook the pasta to al dente according to package directions. Drain the cooked pasta and reserve.
• Place a small skillet over medium heat with 1 turn of the pan of oil, about 1 tablespoon. Add the beaten eggs to the pan and scramble. When the eggs are done, reserve them in a bowl.
• Place a large skillet over medium-high heat with 3 turns of the pan of oil, about 3 tablespoons. Season the pork with salt and pepper, add to the pan and cook, stirring occasionally, until golden brown and cooked through, about 5 minutes.
• Remove the meat from the pan and reserve warm.
• Add the scallions, ginger and garlic to the pan, and cook until aromatic and the scallions are tender, about 1 minute. Add the shiitakes to the pan and stir-fry until golden brown, 4-5 minutes.
• Combine the hoisin and soy sauce together in a small bowl.
• Add the cabbage to the pan and stir-fry until tender, about 5 minutes. When the cabbage is tender, add the reserved pork and scrambled eggs back to the pan along with the hoisin-soy mixture and the chicken stock. Stir-fry to fully heat through, about 1 minute, and then toss with the reserved cooked pasta. Cook to heat through and serve.