- E-Mein/E-fu noodle – 2pc (150-200g)
- Chinese Mushroom (soaked and soften) – 8pc
- Chinese Yellow Chives – 60g
- Ginger 1 slice
- Oyster Sauce – 1.5 tablespoon
- Dark Soy Sauce – 1/2 teaspoon
- Light Soy Sauce – 1/2 teaspoon
- Oil – 1 tablespoon
- Sugar – 1/2 teaspoon
- Rice wine – 1/4 cup
- Water – 3/4 cup
(you can also use the water from soaking the mushroom)
At least 3 hours before cooking…
- Soak Chinese mushroom for about 2 hours till softened Make the sauce.
*Alternative you can use fresh mushroom and skip the soaking step.
Slice and Dice…
- Cut yellow chives into 1-inch sections
- Slice mushrooms
- Mix sugar, oyster sauce, dark soy sauce, and light soy sauce
- Boil water in a medium-size Blanch noodle in the boiling water till just softened (less than al dente), about 5 minutes. You really have to “feel it out”.
- Move noodles into a strainer. Rinse in cold water for about 15 seconds to stop the cooking. Strain to get rid of excess water.
Mix things up…
- Heat 1 tablespoon of oil in a wok or non-stick pan
- Toss the sliced ginger into the pan, when it started sizzling, the temperate is right
- Add mushrooms to the pan, immediately add rice wine, keep stir-frying.
- Add the sugar, soy, and oyster sauce mixture, and then add water, cook for about a minute.
- Add the cooked and strained noodle.
- Cook till the noodle absorbs all the sauce, about 5 minutes.
- Add yellow chives. Stir fry for 1-2 minutes till noodle softens. Don’t overcook. Turn off heat. Chive will be cooked “medium-rare” by the latent heat.
- Ready to serve
If you cannot find yellow chives, you can use the white part of the green onion. It will be much stronger in flavor.
A little twist
Instead of dried Chinese mushrooms , you can replace them with:
– Fresh Shitake and Morel Mushroom, sliced and use as it
– Fresh straw mushroom, par boiled and strained.
- Pasta Pot
- Wok (or non-stick pan)