Recipe Ingredient
- 1 large round piece ee fu mee, about 60g
- 1 litre hot boiling water
- 1 dried black mushroom, soaked to soften then sliced thinly
- 3 button mushrooms, sliced thinly
- 50g carrots, sliced thinly
- 50g Chinese cabbage, sliced thinly
- 50g beansprouts
- 2 tbsp oil
- 1 tsp sesame oil
- 1/2 tsp chopped garlic
- Seasoning (combine):
- 1 tsp light soy sauce
- 1 tbsp vegetarian oyster sauce
- 1/4 tsp dark soy sauce
- 1/2 tsp sugar
- 1/8 tsp monosodium glutamate
- Dash of pepper
- 1/2 cup water
- Thickening (combine):
- 1 tsp corn flour
- 1 tsp water
- Garnishing:
- Spring onions, chopped
- Red chillies, chopped
Instructions
- Blanch noodles in hot boiling water for 30 to 40 seconds. Drain, then refresh under running tap water. Drain well and set aside.
- Heat oil and sesame oil in a wok, then saute garlic till fragrant. Add in button mushrooms and dried mushrooms. Add carrots, chinese cabbage and beansprouts. Stir-fry well. Add noodles and seasoning. Cover wok and cook for one to two minutes. Add thickening, stir-fry, then dish up and serve immediately with garnishing.