Stir-fried noodles with mushrooms and chives
Almost similar to the popular Yi mein served in Cantonese restaurants. I’ve used the commonly available Chinese wheat noodles today. .
Serves 2 to 3
2 bunch of white jade noodles or any Chinese noodles
150g mini eryngii mushroom aka king oyster mushroom, sliced
100g chives, cut into inch long
3 cloves garlic, chopped .
1/2 cup of chicken broth or water
1.5 tbsp oyster sauce
1 tbsp light soy sauce
1-2 teaspoon dark soy sauce
1/2 tbsp brown sugar (optional)
2 tbsp vegetable cooking oil
salt, pepper, sesame oil to taste .
1. Blanch the noodles, drain and rinse in tap water, then set aside. The noodles can be left a little undercooked in texture. In the process of stir frying later, it will be further cooked to perfection.
2. Add cooking oil in wok, then sauté garlic. Add mushrooms to stir fry until soften. Then add chives to combine. Season with salt and pepper.
3. Return noodles to wok to combine with ingredients, add seasonings. Using a tong or chopsticks to toss the noodles to ensure it’s well coated in the seasoning sauce. Continue to do so until the sauce is almost absorbed by the noodles. Once done, drizzle sesame oil and serve immediately.
#deliciousjen #fujifilm #xt2 #fujifilmsg #foodandwine #feedfeed #thenewhealthy #f52grams #nytcooking #nytfood #foodoftheday #tastespotting #noodles #mushrooms #recipe