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Braised Mushroom E-fu Noodles

Try my recipe for rich, savory mushroom e-fu noodles tossed in a silky umami sauce - a restaurant-style dish perfect for any occasion.
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Prep Time:15 minutes
Cook Time:15 minutes
Total Time:30 minutes
Course: Dinner, Lunch
Cuisine: Asian, Cantonese, Chinese
Servings: 3

Ingredients

  • 240 g dried e-fu noodles
  • 6 medium dried shiitake mushrooms
  • 50 g beech mushrooms ends trimmed and washed
  • 2 oz yellow chives cut into 2-3 inch strips
  • 3 cloves garlic minced
  • 1 tbsp neutral oil
  • 1 tbsp Shaoxing wine
  • 2 tsp sesame oil

SAUCE INGREDIENTS

  • 1 cup salted chicken broth
  • 1 tbsp light soy sauce
  • 1 tbsp dark soy sauce
  • 2 tbsp oyster sauce
  • 1 tsp sugar
  • ½ tsp chicken bouillon powder
  • ¼ tsp sea salt
  • ¼ tsp white pepper powder

Instructions

  • Soak shiitake mushrooms in hot water until softened, then squeeze all the water out and slice into strips.
  • Soak e-fu noodles in hot water until softened, then drain, run under cold water, drain again and set aside.
  • In a medium-sized bowl, mix all sauce ingredients until thoroughly incorporated, then set aside.
  • Heat neutral oil in a pan over medium high heat, then add shiitake and beech mushrooms and stir-fry for 1 min. Add garlic and stir another 30 seconds, then add Shaoxing wine and stir for another 30 seconds.
  • Add sauce mixture, then allow to come to a slight boil (bubbles around the rim)
  • Lower to medium-low heat, then add e-fu noodles and allow all ingredients to braise until sauce is reduced, about 1 minute.
  • Up the heat back to medium-high, then add the chives and stir until cooked.
  • Top with sesame oil, then mix well and serve!

Video

Notes

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