-
Soak the dried vegetables
overnight in cold water or in hot water for at least an hour.
-
When soft, thinly shred
both the bean curd skins and tiger lily buds.
-
Shred the bamboo shoots
and spinach leaves into thin strips.
-
Cook the noodles in a pan
of boiling water according to the instructions on the packet.
-
Depending on the thickness
of the noodles, this should take about 5 minutes.
-
Freshly made noodles will
take only half that time.
-
Heat about half the oil in
a hot wok or frying pan.
-
While waiting for it to
smoke, drain the noodles in a sieve.
-
Add them with about half
the spring onions and the soy sauce to the wok and stir-fry.
-
Do not overcook or the
noodles will become soggy.
-
Remove and place them on a
serving dish.
-
Add the rest of the oil to
the wok.
-
When hot, add the other
spring onions and stir a few times.
-
Then add all the
vegetables and continue stirring.
-
After 30 seconds, add the
salt and the remaining soy sauce together with a little water if
necessary.
-
As soon as the gravy
starts to boil, add the sesame seed oil and blend everything well.