Longevity Noodles (Shou Mian) with Shiitake and Pak Choi

• 30 ml Light soy sauce
• 30 ml Oyster sauce
• 15 ml Shaoxing Cooking Wine
• 1 tsp Caster sugar
• 2 tsp Sesame oil
• 250 g Stir-fry wheat noodle, long noodles
• 2 tbsp Vegetable oil
• 3 cloves Garlic
• 150 g Shiitake mushrooms
• 2 medium Bok choy
• 4 Spring onion

1. Bring a large pot of water to the boil. In a small bowl, stir together the light soy sauce, oyster sauce, Shaoxing wine, caster sugar, and sesame oil until the sugar dissolves. Prepare the vegetables: thinly slice the garlic, slice the shiitake mushrooms, cut the bok choy into bite-size pieces, and slice the spring onions (keep the green tops for finishing).
2. Blanch the noodles in the boiling water just until loosened and barely tender, keeping them as long as possible. Drain immediately in a colander and rinse briefly under cool water to stop the cooking. Shake well to remove excess water so the sauce clings later.
3. Heat the vegetable oil in a wok over medium-high heat. Add the garlic and stir-fry for 15 to 30 seconds until fragrant, then add the shiitake mushrooms and cook for 2 to 3 minutes until glossy and starting to soften. Add the bok choy and stir-fry for 1 to 2 minutes until the stems are crisp-tender and the leaves begin to wilt.
4. Add the drained noodles to the wok and toss gently to avoid breaking them. Pour in the sauce and stir-fry for 1 to 2 minutes, lifting and turning the noodles until evenly coated and hot. Add the spring onion whites, toss for 30 seconds, then scatter over the green tops and serve straight away.

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