Braised E-Fu Noodles with King Oyster Mushrooms

Braised E-Fu Noodles with King Oyster MyushroomsMAKES 4 SERVINGS

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


[1]  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.

[2]  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.

[3]  In a small bowl, stir together the broth, vegetarian “oyster” or stir-fry sauce, regular soy sauce and sugar. Set aside.

[4]  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.

[5]  Add the cooked noodles and the broth mixture to the wok, tossing with tongs until the noodles are well coated with the sauce.

[6]  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.

Excerpted from Toronto Star Cookbook.  Copyright © 2013 Jennifer Bain.   Published by Appetite by Random House.  Reproduced by arrangement with the Publisher. All rights reserved.

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