• Prep Time 30 minutes
  • Cook Time 30 minutes
  • Serving For 2 People
  • Difficulty Normal
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Recipe Ingredient

  • 1 large round piece ee fu mee, about 60g
  • 1 litre hot boiling water
  • 1 dried black mushroom, soaked to soften then sliced thinly
  • 3 button mushrooms, sliced thinly
  • 50g carrots, sliced thinly
  • 50g Chinese cabbage, sliced thinly
  • 50g beansprouts
  • 2 tbsp oil
  • 1 tsp sesame oil
  • 1/2 tsp chopped garlic
  • Seasoning (combine):
  • 1 tsp light soy sauce
  • 1 tbsp vegetarian oyster sauce
  • 1/4 tsp dark soy sauce
  • 1/2 tsp sugar
  • 1/8 tsp monosodium glutamate
  • Dash of pepper
  • 1/2 cup water
  • Thickening (combine):
  • 1 tsp corn flour
  • 1 tsp water
  • Garnishing:
  • Spring onions, chopped
  • Red chillies, chopped

Instructions

  1. Blanch noodles in hot boiling water for 30 to 40 seconds. Drain, then refresh under running tap water. Drain well and set aside.
  2. Heat oil and sesame oil in a wok, then saute garlic till fragrant. Add in button mushrooms and dried mushrooms. Add carrots, chinese cabbage and beansprouts. Stir-fry well. Add noodles and seasoning. Cover wok and cook for one to two minutes. Add thickening, stir-fry, then dish up and serve immediately with garnishing.

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