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Cuisine Magazine Recipes

Chinese e-fu noodles

Posted on : 23-09-2016

Ronny Lam

China

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Ingredients

200-g (7-oz) package e-fu noodles (fried and dried egg noodles)
3 Chinese black/shiitake mushrooms, stemmed, caps very thinly sliced
1 medium carrot, peeled, cut in matchsticks
10 snow peas, trimmed, cut in matchsticks
3 tbsp (45 mL) canola oil
1 cup (250 mL) chicken or vegetable broth
2 tsp (10 mL) oyster sauce or vegetarian stir-fry sauce
2 tsp (10 mL) soy sauce
2 tsp (10 mL) mushroom-flavoured dark soy sauce
1 tsp (5 mL) granulated sugar

Method

In large wok or saucepan half-filled with boiling water on high heat, cook noodles, stirring and pushing under water, until they soften and thicken slightly about 60 to 90 seconds. Drain in colander. Let stand to dry well.

Add several cups water to wok or saucepan. Bring to boil over high heat. Add mushrooms, carrots and snow peas. Cook 1 minute. Drain.

Add oil to wok or large non-stick skillet. Heat over high. Add noodles in one clump. Cook, undisturbed 1 minute to brown bottom. Using spatula, carefully flip. Cook 1 minute. Transfer to plate. Add mushroom mixture to wok or skillet. Cook 30 seconds. Add stock, oyster sauce or vegetarian stir-fry sauce, soy sauce, mushroom soy sauce and sugar. It will quickly come to a boil. Add noodles. Cook, stirring and tossing with tongs or chopsticks, until noodles absorb most of the sauce, about 3 minutes. 

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