Noodles with wood ear mushrooms

This is my favourite way of eating wood ear mushrooms whenever I get my hands on fresh ones at the grocery store. These look pretty bizarre... are blackish brown in colour, are firm but gelatinous and look like a flat ear. They don't really have a taste of their own but are delicious when they absorb the flavours. They are also rich in minerals and vitamins.




Ingredients:
1 cup fresh wood ear mushrooms
3 scallions, sliced
1" ginger, julienned
soy sauce to taste
2 tsp fish sauce
2 red chilies, sliced
sesame oil - 2 tbsp
2 servings noodles - any hearty Chinese or Japanese noodles will work
1 tsp toasted sesame seeds

Method:

Prep the mushrooms by washing in cold water. Then tear larger pieces into bite size ones, discard any tough or sticky bits/stalks.

Heat half the oil in a wok, add the ginger, white parts of the scallion and the chilies and stir fry until softened. Then add the mushrooms, soy sauce and fish sauce (skip if vegetarian) and stir fry a few more minutes until mushrooms are done. Then sprinkle the green parts of the scallions and mix.

Boil the noodles per package instructions in the meantime. Drain and cool.
Now toss the noodles into the mushroom, drizzle with remaining sesame oil. Optionally, sprinkle with toasted sesame seeds and serve.