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.
01Ingredients
- 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
Nutrition (per serving)568kcal
- Protein16.2g
- Carbs78.5g
- Fat16.8g
Fiber 4.2 gSodium 1246 mg
02Steps
- Boil E-fu noodles in hot water for 2-3 minutes until softened. Drain well and set aside.
- Heat cooking oil in a large wok over high heat. Add minced garlic and julienned ginger, stir-fry until fragrant, about 30 seconds.
- Add sliced shiitake mushrooms and torn oyster mushrooms. Stir-fry for 2-3 minutes until slightly softened.
- Add Napa cabbage and julienned carrots. Stir-fry for another 2 minutes until vegetables are slightly tender-crisp.
- Pour in vegetable broth, light soy sauce, dark soy sauce, vegetarian oyster sauce, sugar, and white pepper. Bring to a simmer.
- Add the drained E-fu noodles and enoki mushrooms to the wok. Toss gently to coat the noodles and vegetables with the sauce.
- Continue to stir-fry for 2-3 minutes until the sauce is mostly absorbed and the noodles are heated through.
- Stir in scallions and sesame oil. Give a final toss and serve hot.
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