• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 4 people
  • Difficulty Easy, Normal

Recipe Ingredient

  • 3 small rolls fresh egg noodles (wantan mee)
  • 1 tbsp sesame oil
  • 1 tsp oil
  • 1 tsp chopped garlic
  • 1 tsp chopped ginger
  • 3 dried Chinese mushrooms, soaked and shredded
  • 20g carrot, shredded
  • 50g yellow chives, cut into 4 cm sections
  • 1 tbsp chilli strips
  • A dash of coarse ground black pepper
  • Sauce
  • 1 tbsp vegetarian oyster sauce
  • 1½ tbsp light soy sauce
  • 1/4 tsp pepper
  • 1/8 tsp sugar
  • 1 tsp vegetarian mushroom stock granules
  • 2 tbsp water


  1. Scald noodles in a pot of rapidly boiling water for 30-40 seconds. Use a large wire mesh ladle to remove and plunge the noodles straight into a basin of cold water, then remove immediately and drain well. Put into a large bowl and add a teaspoon of oil to mix.
  2. Heat oil and sesame oil in a wok; fry garlic and ginger until fragrant. Add mushrooms and carrot and stir-fry well. Mix in seasoning and noodles. Toss well to combine.
  3. Add yellow chives and chilli. Toss briefly with a pair of chopsticks until chives are well mixed with the noodles. Add a dash of coarse ground black pepper then dish out and serve.

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