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
- 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.
- 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.
