serves
4
prep
10 minutes
cook
10 minutes
difficulty
Easy
serves
4
people
preparation
10
minutes
cooking
10
minutes
difficulty
Easy
level
Ingredients
- 1 packet e-fu noodles (see Notes)
- 2 spring onions, cut into 3cm segments
- One handful (approx 50g) dried porcini mushrooms, rehydrated (see Notes)
- 1 tbsp vegetable oil
- 1 tbsp oyster sauce
- ½ tbsp soy sauce
- ½ tbsp dark soy sauce
- 1 tbsp sesame oil
- ½ tsp (see Notes)
- 80 g bean sprouts
Instructions
- Bring a wok full of water to a boil and add the noodles.
- Cook for 1 minute, or until softened, then drain and set aside.
- Heat the oil in the wok on high heat. Add the spring onions and mushrooms and stir-fry for 30 seconds.
- Add the noodles to the wok and top with oyster sauce, soy sauce, dark soy sauce, sesame oil and yumyum sauce.
- Add the bean sprouts and stir-fry everything together for 2-3 minutes.
- Once everything is well combined transfer the noodles to your serving platter and enjoy!
Notes
- You can find these as packaged fried noodle rounds at any Asian supermarket. The noodles can be substituted for any noodles you desire but it will affect the cooking time.
- To rehydrated dried porcini, steep them in boiling water for 20-30 mins.
- Yum yum white pepper powder is a seasoning available at Asian supermarkets.
Photography by Vincent Lim. Styling by Vincent Lim. Food preparation by Vincent Lim.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
