6 Chinese mushrooms, soaked in warm water and shredded
2 tbsp oil
1/2 cup oil to fry noodles
1/4 cup water
1 tbsp light soya sauce
1/2 tsp salt
1/4 tsp sugar
1 tbsp vegetarian mushroom sauce
1/2 tsp sesame oil
1 tsp cornstarch mixed with
1 tbsp water
* Fresh wantan noodles may be used in place of sang meen
Drop noodles into boiling water, loosen with chopsticks. When water comes to a boil, drain noodles immediately. Rinse with cold water and drain thoroughly.
When noodles are completely dry, arrange on a dinner plate and shape into a loose mound.
Heat the 1/2 cup oil until just beginning to smoke. Put in the noodles and fry until edge and base of noodle basket are crispy. Turn over the other side and fry. Remove and drain on paper towels.
Heat the 2 tbsp oil, stir in the mushrooms and assorted vegetables and stir-fry on high heat. Add the water. Bring the heat down and cook the vegetables for 30 seconds. Stir in the seasoning and add the beansprouts.
Pour the vegetables and sauce on top of the noodles and serve.
Tips: Pre-fried yee mee can be bought from the market and may also be substituted in the recipe.