Yunnan Noodles

For the Yunnan noodles, first soak the dried mushrooms in lukewarm water for 20-30 minutes. Take them out, squeeze them and cut off the stems.

Cut the Yunnan ham into small cubes and the oyster mushrooms into bite-sized pieces. Halve bell bell pepper, remove seeds and stem, and cut into fine strips. Peel zucchini or wash very well and cut into small cubes. Cut spring onions into fine rings. Finely chop garlic and ginger. Wash and drain bean sprouts. Wash wild garlic, remove long stems.

In a large pasta pot, bring enough salted water to a boil and cook the noodles in it according to instructions until al dente (fresh noodles only very briefly, dried ones correspondingly longer). Remove and drain.

Heat peanut or vegetable oil in a wok or heavy skillet and briefly sauté garlic, minced ginger and Szechuan pepper. Add Yunnan ham, stir-fry, and then gradually add all the prepared vegetables – except the wild garlic and scallions – while stirring constantly, and fry everything until crisp (8-10 minutes).

Finally, stir in noodles and wild garlic and heat again briefly. Stir soy sauce with sugar and cornstarch, pour over the noodles and boil down until the sauce becomes creamy. Season to taste with salt. Remove pot from heat.

Drizzle Yunnan noodles with sesame oil and sprinkle with scallions and roasted peanuts.

Preparation Tip:

A delicious Asian Yunnan noodles recipe!

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