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
Instructions
- 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.
- 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.
- 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.
