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  • Braised E-fu Noodles with Dried Scallop, Mixed Mushrooms and Shredded Pork

Braised E-fu Noodles with Dried Scallop, Mixed Mushrooms and Shredded Pork

  • Difficulty
  • Serves
  • Preparation

    10mins

  • Cooking

    10mins

What You Will Need

Made with
Lee Kum Kee products

How to make it

Marinate the shredded pork for 10 minutes. Soak the noodles in boiling water until softened. Drain and set aside.
Heat up the wok with oil and stir fry the shredded pork until cooked. Set aside.

Heat the wok with oil again, pan-fry shiitake mushrooms, king oyster mushrooms and beech mushrooms until golden brown.
Add noodles, shredded carrots and seasonings, simmer until the sauce is reduced.
Add the remaining ingredients and stir fry over medium heat for a while. Enjoy!

 

Tips
Do not over soak the e-fu noodles, otherwise it will become too soft and break easily, which affects the look and taste.
Pan-frying the shiitake mushrooms, king oyster mushrooms and beech mushrooms can remove the grassy smell and moisture.
Enoki mushrooms, bean sprouts and Chinese chives are faster to be cooked, so they are added at last.