Ingredients:

• 6 – Chinese dried black Mushrooms
• 3 cups – Chicken stock
• 3 tbsp – Oyster sauce
• 3 tbsp – Rice wine
• 1 tbsp – dark soya sauce
• 1.5 tbsp – Sugar
• 2.5 tbsp – Corn starch
• 1/3 cup – water
• 1 lb – Chinese thin Egg noodles
• Chinese sesame oil -2 tsp
• 1 cup – shredded poached Chicken
• Chopped green Onions -to garnish
• Crisp Shallot flakes

Method:

1. Soak mushrooms in warm water until soft, drain and squeeze out excess water
2. Cut the mushroom avoiding the stem.
3. Mix stock, oyster sauce, rice wine, soya sauce, sugar and mushrooms in a wok.
4. Bring to boil and reduce heat, simmering for 5 minutes.
5. Return to a boil and stir in the corn starch mixture and cook, until the mixture thickens to a thin creamy consistency.
6. Bring 3 quarts of water to boil. Add noodles and bring to a second boil and cook for a minute.
7. Drain noodles in a colander and rinse them well with cold water.
8. To Serve:
9. Reheat the noodles by dropping them into a pot of boiling water for a few seconds. Drain well.
10. Divide the noodles among 3 or 4 individual plates
11. Dribble a bit of sesame oil over the noodles, evenly distribute the chicken, and pour the hot sauce (with mushrooms) over all
12. Garnish with green onions and crisp shallot flakes, and serve hot.

Recipe courtesy of Asian Recipes