Directions

To Make

1. Hydrate the dried shiitake and wood ear fungus with hot water for at least 2 hours. Slice the hydrated shiitake mushroom thinly.
2. Cut the hydrated wood ear into bite sized pieces. Slice off the thick and pale parts as they are tough.
3. Cut the dirty roots off the enoki mushroom and wash. Break it up into smaller clumps.
4. Create the stir fry sauce by mixing the soy sauce, oyster sauce, sesame oil, sugar, corn starch and water. Use cold water and a gentle stirring motion to combine the cornstarch well.
5. Bring a pot of water to a rolling boil. Blanch the carrot and snow peas for 30-60 seconds. Drain and transfer to a bowl.
6. Put the noodles on a large plate and loosen the noodles until it is free of large clumps. Arrange the noodles into a flat disc that evenly covers the plate.
7. Pour 2-3cm of oil into a frypan and heat the oil to 200 degrees Celsius. Carefully slide the noodles in, preserving the disc shape. Fry the noodles until it is crunchy and holds together somewhat, about 60 seconds. To create the bird nest shape, transfer the noodles to a bowl and press the centre down with a ladle.
8. Reuse the frypan after pouring out the excess oil. Turn on medium heat. Fry the garlic and ginger until fragrant.
9. Mix the stir fry sauce again and pour it into the pan. Stir the sauce until it is thick and glossy.
10. Put the mushrooms and bean curd into the pan, followed by the blanched carrot and snow peas. Stir fry for 2 minutes.
11. Place the bird nest noodles on a plate and ladle the stir fry into the centre.