Mushroom E-Fu Noodle

I am introducing another type of noodle. Cantonese call "E-Mein", a lot of time Chinese like to serve this dish during birthday. Noodle comes in really long in shape means longevity. I use black mushroom and shimeji mushroom. I wasn't able to get some fresh green house yellow garlic chives from the Asian store this time. Otherwise this is one of the favorite option of Veggie I would add into my dish to add the aroma. Some people might not like it so it's really up to your own option.

Ingredients:

- 1 Package of E-Mein
- 10 - 15 Medium size Black Mushroom ( soak mushroom in the fresh water overnight if possible, save the water for later use )
- 1 Package Shimeji Fresh Mushroom
- 2 Tablespoon of Mushroom Sauce, 2 teaspoon of dark soy sauce, a pinch of salt
- 1 Garlic clove minced (optional)

Instructions:

Boil E- Mein in the hot boiling water for around 2 minutes flip around and loosen it until it's around 70% cooked only. Means not fully soften. It's very important that do not completely cook the noodle at this stage. You need re-cook that again later. Take that out and well drain then set aside. Heat up the wok, add oil then minced garlic and a pinch of salt, Stir fry both of the mushroom then add mushroom sauce and around 1/2 cup of the soak mushroom water, turn it down simmer for around 2 minutes. Turn the heat to high and add E-Mein and dark soy sauce until the noodle was hot. At this time you may add the yellow chives if you have stir and turn off the stove at the same time for serving.

Enjoy!

Comments

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