Quick-fried Noodles with King Oyster Mushroom and Spinach – Street Food Style
Sometimes I have massive craving for fried noodles, the one that I could get from street vendors back in Macau. I remember we often had a plate of smoky, straight-out-of the wok, burn-your-tongue-hot delicious noodles after movies or a night out. The sound of the blazing fire tuned in with the noises of the metal spatula clanged with the iron wok, the scene of the cook skilfully tossing the noodles with the wok like a circus performer, the relaxing atmosphere and the delicious smell that surrounded us on the street, the taste of my favourite noodles; all these beautiful segments of my childhood memory often reappear vividly whenever I crave for this noodle. So when the craving strikes, I make my own street food hawker style noodles! The key to achieve the similar smoky taste to the street food one is to use a very hot wok, best will be a well seasoned iron one, but since I don’t have one, I use a non-stick wok instead. But still, cooking it on high heat is …
ginger & chorizo 