Ingredients
200g e-fu noodles
6 stalks of spring onions
1 pkt white mushroom
1 pkt of brown mushroom
4 medium portello mushroom
2 cloves garlic, finely chopped
1 tbsp oil for frying
Sauce
1.5 tbsp oyster sauce
1 tbsp light soy sauce
A pinch of salt
1/2 tsp sugar
1/2 tbsp sesame oil
Pepper
1/2 cup ikan bilis stock
Method
Wash spring onion, drain dry and cut into about 4cm length.
Briefly rinse all mushrooms and pat dry.
Bring water in wok to a boil. Blanch noodles in the boiling water over high heat until just soften, abt 2 to 3min.
Transfer the noodles to a colander and rinse them under running cold water. Drain dry.
Heat oil over medium flame, sauté garlic, toss in straw mushrooms and stir-fry them until lightly brown, abt 2min. Add spring onion and noodle.
Pour in mixed sauce in center of wok. Bring it to a simmer, then put in noodles and combine them. Stir well and until all the sauce is evenly coated to the noodles.
Serve!!!
200g e-fu noodles
6 stalks of spring onions
1 pkt white mushroom
1 pkt of brown mushroom
4 medium portello mushroom
2 cloves garlic, finely chopped
1 tbsp oil for frying
Sauce
1.5 tbsp oyster sauce
1 tbsp light soy sauce
A pinch of salt
1/2 tsp sugar
1/2 tbsp sesame oil
Pepper
1/2 cup ikan bilis stock
Method
Wash spring onion, drain dry and cut into about 4cm length.
Briefly rinse all mushrooms and pat dry.
Bring water in wok to a boil. Blanch noodles in the boiling water over high heat until just soften, abt 2 to 3min.
Transfer the noodles to a colander and rinse them under running cold water. Drain dry.
Heat oil over medium flame, sauté garlic, toss in straw mushrooms and stir-fry them until lightly brown, abt 2min. Add spring onion and noodle.
Pour in mixed sauce in center of wok. Bring it to a simmer, then put in noodles and combine them. Stir well and until all the sauce is evenly coated to the noodles.
Serve!!!
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