Fried Glass Noodles

Ingredients:

200g glass noodles (also known as bean thread or cellophane noodles) - soaked till softened
250g minced pork
60g dried shrimps (washed and chopped coarsely)
50g dried shiitake mushrooms, soaked until softened - shredded
3 shallots-sliced finely
5 cloves garlic - minced
500g bean sprouts
spring onions - garnishing
1/2 tbsp sesame oil
5 tbsp cooking oil

Sauce: (mixed all together)

2 cups water
3 tbsp light soy sauce
1 tbsp dark soy sauce
1 tbsp oyster sauce
1 tsp sugar
1/2 tsp salt
1 tsp chicken stock granules (optional)

Seasoning - to marinate minced pork:

1/2 tbsp cornflour
1/2 tbsp cooking wine
1 tbsp light soy sauce
1/2 tsp sugar
dash of pepper

• Heat sesame oil with 2 tbsp cooking oil in a wok.  Add in shallots and garlic and stir fry until fragrant.  Transfer into a bowl and set aside.
• With about 2 tbsp of oil, stir fry dried shrimps and then mushrooms.  Set aside.
• Heat about 1 tbsp oil in the wok, stir fry the marinated minced pork with half the fried shallots/garlic until it changes colour.  Transfer into a bowl and set aside.
• Pour sauce into the work and bring to the boil.  Add in noodles and put in the cooked meat, dried shrimps, mushrooms and the rest of the shallots/garlic. 
• Toss and fry and noodles until the sauce dries up.  Add in bean sprouts and toss until well combined.
• Dish out the noodles and garnish with spring onions.