serves
4
prep
20 minutes
cook
10 minutes
difficulty
Easy
serves
4
people
preparation
20
minutes
cooking
10
minutes
difficulty
Easy
level
Stream free On Demand
Celebration Food
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G
Watch The Full Episode Here
G
Ingredients
- 8 dried shiitake mushrooms
- 600 ml boiling water
- 360 g e-fu noodles
- 2 tbsp vegetable oil
- 3 garlic cloves, finely chopped
- 100 g enoki mushrooms, trimmed and broken into clumps
- 1 tbsp Shaoxing wine
- 2 tbsp oyster sauce
- 1 tbsp soy sauce
- 1 tbsp dark soy sauce
- ½ tsp sugar
- 1 bunch garlic chives, cut into 5 cm pieces
- 2 tsp cornflour, dissolved in ¼ cup water
- shaved truffle (optional), to serve
Standing time: 10 minutes
Instructions
- Soak the shiitake mushrooms in the boiling water for about 20 minutes. Drain and slice the mushrooms, reserving the soaking water.
- Meanwhile, bring a saucepan of water to the boil and drop in the e-fu noodle cakes. Separate with chopsticks for about 20 seconds until they soften, then drain and rinse in cold water. Drain again.
- Heat a wok over high heat and add the oil. Fry the garlic for about 30 seconds or until fragrant. Add the shiitake and enoki mushrooms and fry for about 1 minute. Add the Shaoxing wine against the side of the wok, then add the sauces, sugar and about 375 ml (1½ cups) of the shiitake steeping liquid. Bring to a simmer, then add the drained noodles and garlic chives. Toss to coat in the sauce while the noodles absorb the flavour, using a little cornflour to thicken it if needed.
- Serve with truffle shaved over the top.
Photography by Kitti Gould.
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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.
Stream free On Demand
Celebration Food
