← Nouns Cooking · Chinese

Ingredients

• 400 g E-fu noodles (yi mein, dried fried egg noodle cakes)
• 8 dried shiitake mushrooms
• 150 g king oyster or enoki mushrooms, sliced
• 1 small carrot, cut into matchsticks
• 100 g yellow or green garlic chives, cut into 5 cm lengths
• 2 tbsp neutral oil
• 1 clove Garlic, minced
• 1 tbsp Vegetarian stir-fry sauce (mushroom "oyster" sauce)
• 1 tbsp light soy sauce
• 1 tbsp Dark soy sauce
• 1 tsp Sugar
• 250 ml strained mushroom soaking water
• 1 tsp Toasted sesame oil

Method

1. Soak the dried shiitake in warm water for 30 min, then squeeze, slice and keep 250 ml of the soaking water.
2. Blanch the noodle cakes in boiling water for 1–2 min, loosening them with chopsticks, just until soft. Drain well and spread out so they do not clump.
3. Heat the oil in a wok over medium-high heat. Stir-fry the garlic, shiitake, fresh mushrooms and carrot for 2–3 min, until the mushrooms soften.
4. Add the mushroom water, vegetarian oyster sauce, soy sauces and sugar and bring to a simmer.
5. Add the noodles and toss with tongs for 2–3 min, until they have absorbed nearly all the liquid and are evenly brown.
6. Toss in the chives for 30 seconds, until just wilted, drizzle with sesame oil and serve.

Tips

• Never cut the noodles: unbroken strands stand for a long life at birthdays and New Year.
• Contains egg and wheat (e-fu noodles are fried egg noodles).

Sources

Written in our own words after cross-checking these recipes:

Made With Lau Taste of Asian Food Noob Cook Omnivore's Cookbook