Cheung Fun with Braised Chinese Mushrooms

Strain the soaked mushrooms into a bowl, reserving the liquid. Trim any hard stems from the mushrooms and squeeze out the excess water, then cut the larger ones into bite-sized pieces. Set aside.

Heat the vegetable oil in a wok over a high heat, add the ginger, garlic and spring onion and stir-fry for 15 seconds, then add the Sichuan peppercorns and stir-fry until fragrant, about 10 seconds.

Add the sliced baby king mushrooms and stir-fry for 1 minute, or until they begin to soften slightly, then add the prepared mixed dried Chinese mushrooms and toss to combine.

Pour in the Shaoxing wine and cook until the wine has reduced by half, then add the vegetable stock, light soy sauce, Sichuan chilli oil, dried mandarin peel, cinnamon stick, star anise and 250 ml of the reserved mushroom soaking liquid. Bring to the boil, then reduce the heat to medium and simmer until the sauce has reduced by about half and thickened to a syrup.

While the sauce is reducing, place the cut cheung fun rice noodles in a microwave-safe container with a lid and sprinkle with a little water. Cover, leaving one corner open, and microwave for 1–2 minutes to soften the noodles. You could also do this in a steamer if preferred.

Add the softened noodles and coriander to the sauce and stir through. Finish with the sesame oil and serve.