Noodles with chinese kale & shitake mushrooms

Ingredients

• 350 g fresh hokkein noodles
• 7 -8 fresh shitake mushrooms, sliced
• 2 shallots, thinly sliced
• 4 garlic cloves, finely chopped
• 4-5 stalks of asian kale
• 2 tablespoons sweet soy sauce / ketjap manis
• 2-3 tablespoons oyster sauce (to taste)

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Preparation

• Saute sliced shallots in 3 tablespoons of oil until golden brown (see photo above).
• Remove the fried shallots and spread them out on a flat plate. Leave the remaining shallots-infused oil in the pan/wok.
• Heat up the oil and saute the mushrooms until aromatic. Add garlic and saute further until aromatic.
• Add kale and 2 tablespoons of water. Cook until the vegetables become slightly soften.
  
• Add noodles, sweet soy sauce and oyster sauce and mix to combine all the ingredients.
• If the noodles start to stick at the bottom of the pan/wok, add a little water. Cook for 3-5 minutes.
• Sprinkle fried shallots over the noodles just before serving.
• You can garnish the noodles with some fresh spring onions and chilles.