• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 4 People
  • Difficulty Normal
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Recipe Ingredient

  • 2 rolls fresh egg noodles (wanton mee)
  • Enough oil for deep-frying
  • 100g button mushrooms, thinly sliced
  • 1 dried mushroom, soaked until softened and shredded
  • 1/2 red capsicum
  • 1/2 yellow capsicum
  • 4 baby corn, halved and slice diagonally
  • 4 stalks Hong Kong {sawi} or {choy sum}, trimmed and cut into 5 to 6cm lengths
  • 1 onion, cut into eight pieces
  • 2 tbsp oil
  • Seasoning:
  • 1 tbsp vegetarian oyster sauce
  • 1 tbsp light soy sauce
  • 1 tsp sesame oil
  • 1/4 tsp salt
  • 1/2 tsp sugar
  • 1/4 cup water
  • A little dark soy sauce (for colour)
  • Thickening:
  • 1/2 tsp cornflour
  • 1 tbsp water

Instructions

  1. Deep-fry noodles in hot oil in batches for 1 to 2 minutes or until golden and crispy. Remove and drain on paper towels then arrange on a serving platter.
  2. Heat oil and fry button mushrooms, dried mushrooms, baby corn and onion. Add the rest of the ingredients and seasoning. Stir-fry briskly. Add thickening. Spoon the cooked mixture over the crispy noodles and serve immediately.

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