1 carrot, peeled and julienned
1 package (7 oz/200 g) “fried noodles” (e-fu noodles) 3 tbsp (45 mL) canola oil 1 cup (250 mL) vegetable broth
1 tbsp (15 mL) vegetarian “oyster” sauce or vegetarian mushroom-flavoured stir-fry sauce
1 tbsp (15 mL) soy sauce 1 tsp (5 mL) granulated sugar
4 king oyster mushrooms, trimmed and julienned 1 tbsp (15 mL) Shaoxing rice cooking wine 8 oz (225 g) snow peas, trimmed
1 tsp (5 mL) mushroom-flavoured dark soy sauce
1 tsp (5 mL) sesame oil
 In a large wok or pot of boiling water, cook the carrot for 30 seconds. Using a slotted spoon, remove the carrot to a bowl.
 Add the noodles to the water and cook for 1 minute, stirring and pushing the noodles under the water with a wooden spoon. Drain well. Lay the noodles out on a large baking sheet to prevent them clumping and breaking. Drizzle with 1 tbsp (15 mL) canola oil.
 In a small bowl, stir together the broth, vegetarian “oyster” or stir-fry sauce, regular soy sauce and sugar. Set aside.
 Heat the wok or a large non- stick skillet over medium-high heat, and add the remaining 2 tbsp (30 mL) canola oil. Add the mushrooms, and cook, stirring, for 2 minutes. Add the cooking wine, and cook, stirring, for 30 seconds.
 Add the cooked noodles and the broth mixture to the wok, tossing with tongs until the noodles are well coated with the sauce.
 Add the carrot and snow peas, and stir-fry for 1 minute. Stir in the mushroom soy sauce and sesame oil, and toss well. Transfer the noodles to a serving platter and serve immediately.