Stir-fried E-fu Noodles with Mixed Mushrooms 雜菌炒伊麵

A delightful vegetarian dish featuring bouncy E-fu noodles wok-fried with an assortment of earthy mushrooms and crisp vegetables in a savory sauce. This flavorful noodle dish is a comforting and satisfying meal.

Nutrition (per serving)

Ingredients

• 2 packs (approx. 400g) E-fu noodles
• 150g fresh shiitake mushrooms, sliced
• 100g oyster mushrooms, torn
• 50g enoki mushrooms, trimmed
• 100g Napa cabbage, roughly chopped
• 50g carrots, julienned
• 2 cloves garlic, minced
• 20g ginger, julienned
• 2 stalks scallions, cut into 2-inch lengths
• 2 tbsp light soy sauce
• 1 tbsp dark soy sauce
• 1 tbsp vegetarian oyster sauce
• 1 tsp sugar
• 1/2 tsp white pepper
• 150ml vegetable broth
• 2 tbsp cooking oil
• 1 tsp sesame oil

Steps

1. Boil E-fu noodles in hot water for 2-3 minutes until softened. Drain well and set aside.
2. Heat cooking oil in a large wok over high heat. Add minced garlic and julienned ginger, stir-fry until fragrant, about 30 seconds.
3. Add sliced shiitake mushrooms and torn oyster mushrooms. Stir-fry for 2-3 minutes until slightly softened.
4. Add Napa cabbage and julienned carrots. Stir-fry for another 2 minutes until vegetables are slightly tender-crisp.
5. Pour in vegetable broth, light soy sauce, dark soy sauce, vegetarian oyster sauce, sugar, and white pepper. Bring to a simmer.
6. Add the drained E-fu noodles and enoki mushrooms to the wok. Toss gently to coat the noodles and vegetables with the sauce.
7. Continue to stir-fry for 2-3 minutes until the sauce is mostly absorbed and the noodles are heated through.
8. Stir in scallions and sesame oil. Give a final toss and serve hot.

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