A really tasty Chinese chive-yakisoba noodle dish with the umami of dried shrimp and shiitake mushrooms. If you like spicy food, add some doubanjiang for an extra zing. This is different from the usual sauce-flavored yakisoba.
Rehydrate the dried shimp and shiitake mushrooms. (I put them in water and microwaved them.)
Wash the bean sprouts, and cut the chives into 4 cm long pieces.
Cut up the rehydrated shiitake mushrooms, and chop the dried shrimp as well. Mix together 50 ml each of the soaking liquid from both ingredients to make 100 ml (approximately. Even if there's not enough, that's still OK.)
If the noodles are cold and clumped up, warm them for a bit in the microwave. This makes them easier to stir fry.
Heat some oil in a frying pan and stir fry the pork.
When the meat changes color, add the shiitake mushrooms and shrimp and keep stir frying.
Add the ★ ingredients and keep stir frying. Adjust the amount of doubanjiang to taste.
Add the noodles.
Add the combined soaking ingredients from step 3 and the soup stock granules. Stir fry while untangling the noodles. Season with salt and pepper.
Add the bean sprouts and chives at the end and stir fry quickly. Don't stir fry the chives for too long.
Story Behind this Recipe
I adapted a recipe that I sort of learned from my mother and came up with my own ingredient ratios and steps.
Even my normally critical husband gave this high marks, saying it's so delicious I could start selling it! This is a lot better if you use a high-quality brand of noodles. The only tip I can think of is to not stir fry the Chinese chives for too long. It's very easy!