Spicy Szechuan Chili Oil Kway Teow with Shimeji Mushrooms

Ingredients

• 400 g Fresh kway teow (flat rice noodles)
• 100 g Shimeji mushrooms, base trimmed and separated
• 3 cloves Garlic, minced
• 2 tbsp Szechuan chili oil (with sediment)
• 1.5 tbsp Light soy sauce
• 1 tsp Dark soy sauce
• 1 tsp Chinkiang black vinegar
• 3 stalks Green onions, cut into 2-inch pieces
• 1 tbsp Cooking oil
• 1 tsp Toasted sesame seeds

Steps

1. Gently separate the fresh kway teow noodle strands to ensure they don't clump during stir-frying.
2. Heat cooking oil in a wok or large skillet over medium-high heat. Add the minced garlic and the white parts of the green onions, stir-frying for 30 seconds until highly fragrant.
3. Add the shimeji mushrooms to the wok and stir-fry for 2 minutes until they begin to soften.
4. Increase the heat to high. Add the kway teow noodles, Szechuan chili oil, light soy sauce, dark soy sauce, and black vinegar.
5. Toss everything quickly and gently for 2 minutes to coat the noodles evenly and heat them through without breaking them.
6. Stir in the green parts of the green onions, toss for another 30 seconds, then remove from heat. Garnish with toasted sesame seeds and serve hot.