Braised E-fu Noodles with Dried Scallop, Mixed Mushrooms and Shredded Pork
What You Will Need
Ingredients
- 150g Dried E-fu Noodles
- 80g Shredded Pork
- 20g Fresh Shiitake Mushroom Shreds
- 30g King Oyster Mushroom Shreds
- 35g Beech Mushroom
- 30g Shredded Carrots
- 50g Enoki Mushroom
- 60g Bean Sprouts
- 30g Chinese Chives
Marinade
- 1tsp Lee Kum Kee Oyster Sauce with Dried Scallop
- 1tsp Water
Seasoning
- 2tbsp Lee Kum Kee Oyster Sauce with Dried Scallop
- 2tsp Lee Kum Kee Premium Soy Sauce
- 2tsp Lee Kum Kee Premium Dark Soy Sauce
- 2tsp Lee Kum Kee Pure Ground Fragrant Sesame Oil
- ½ tsp Sugar
- 250ml Water
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.
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