In a small bowl combine oyster sauce, thick or dark soy, light soy, shaoxing wine, sugar, and white pepper. Set aside.
In an even smaller flat bottom bowl, add 2 tablespoons fermented black beans with 2 tablespoons water. Let stand 5-10 minutes. While cooking, smash lightly with a small fork, leave many beans whole.
If using dried, prepare noodles according to package directions and drain thoroughly. Add 1-teaspoon light soy sauce and ½ teaspoon sesame oil to the noodles. Toss and set aside.If using fresh, cut or separate. If the noodles are still cold—place in warm water, then strain until ready for use.
Heat a wok over medium-high. Starting midway up the wok, stream 1-2 Tablespoons peanut oil around, coating half to the bottom. Once glistening, add garlic and ginger. Stir-fry for 30 seconds, then add an additional tablespoon oil. Once heated, add onion, broccoli, bell pepper, and zucchini. Stir-fry until 3 minutes before desired vegetable tenderness. Add shiitake mushrooms and bamboo shoots, stir-fry for an additional 3 minutes.
Stir, then add the sauce. Coat the vegetables. To best avoid breakage—slowly add the drained noodles. Use tongs and a spatula to pull the vegetables from wok bottom to top. Gently coat and combine noodles with vegetables. Add mung and black beans, drizzle with sesame oil and mix again.
Season to taste, then garnish with green onions. We hope you LOVE!
