Ja Jiang Mein

Ingredients 

• Egg Noodles (1-1.5 lbs) precooked
• Ground / Minced Beef (stir fry / cook in high heat oil covering the entire meat)
• 6-8 pieces of black mushroom soaked for at least 2 hours and then cut into small cubes
• 1 stalk green onion
• 1 whole onion julienne
• 8-10 tablespoon oyster sauce
• 4-5 tablespoon light & dark soy sauce
• Corn starch 
• Dry red chillies
• 1 whole garlic smashed

Directions

1. Heat up wok / frying pan with oil at high heat. Add egg noodles into frying pan and stir noodles while adding 2-3 tablespoon oyster sauce, 1/2 teaspoon white pepper and 1/2 teaspoon salt. Cook noodles until fragrant and very lightly burn. Remove noodles and put in a bowl / large serving plate with curved edges.
2. In the same wok add a little more oil on high heat. Add mushroom, red chillies, garlic, green onion and julienned onions and fry until fragrant. Make sure mushroom is cooked completely. Add cooked ground/minced beef into wok and stir some more. Once some liquid has been released add oyster sauce and both soy sauce. Stir for a few minutes to allow the flavors to be released. 
3. Add 2 cups of water or more if you want more sauce to the wok and allow it to boil. 
4. Once sauce has boiled, add corn starch and water mixture (oobleck) to allow the sauce to thicken. You may also continue cooking the sauce without the oobleck until it is reduced to a texture that you desire.
5. Pour sauce over noodles in the bowl and serve hot with Sriracha or any hot sauce preference you like.