450 grams dried udon noodles
430 gram gai lan
2 tablespoons peanut oil
2 cloves garlic, crushed
1 fresh red chilli, sliced thinly
½ teaspoon chinese five-spice
2 tablespoons vegetarian oyster sauce
2 tablespoons kecap manis
½ teaspoon sesame oil
200 grams enoki mushrooms, trimmed
2 tablespoons fried Asian shallots
1.Place noodles in a medium heatproof bowl with enough boiling water to cover, separate with a fork; drain.
2.Separate gai lan stalks and leaves;
chop coarsely, keeping the stalks and leaves separate.
3.Heat peanut oil in a wok over high
heat; stir-fry garlic and half the chilli
for 2 minutes or until softened. Add
five-spice and gai lan stalks; stir-fry
for 1 minute or until tender.
4.Add sauces, sesame oil and noodles; stir-fry for 1 minute or until hot. Add gai lan leaves; cook for a further 1 minute. Toss through mushrooms. 5.Serve stir-fry topped with shallots and remaining chilli.
While regular oyster sauce is made from oysters and their brine, vegetarian oyster sauce is made from mushrooms (most often oyster or shiitake mushrooms)
Fried shallots are available from Asian food stores and some supermarkets; they keep for months, stored tightly sealed.