- Updated: November 28, 2020
This is a quick and easy way to stir fry mushroom noodles. You can also add other vegetables to it.
You can use any type of noodles in this dish, inclusive of both dry and fresh noodles.
To prepare the dry noodles for stir frying, follow the instructions on the packaging. Boil the dry noodles in water to soften it before stir frying. If bee hoon (rice vermicelli) is used, soak it for 10 to 15 minutes until it is soft. Then drain and set aside.
Boil some water for soaking the dried shiitake mushrooms. Soak the mushrooms for 30 minutes.
Notes
Tbsp = tablespoon
Chopped = chopped or cut into ½ cm pieces
Soy Sauce = ordinary all purpose or light soy sauce.
Dark soy sauce = It is aged longer and is much darker than light soy sauce. The texture is thicker, and it tastes less salty but sweeter than light soy sauce.
Finely chop the shallots, garlic, and ginger.
How to prepare stir fried mushroom noodles.
1. Add the dry baked noodles to boiling water and cook for 2 to 3 minutes or until al dente.
1. Heat 1 tbsp oil in a pan.
2. Add the finely chopped shallots, garlic, and ginger.
3. Sauté on a medium to high flame for 2 minutes or until aromatic.
4. Then add the mushrooms which will be soft after soaking.
5. Sauté on a medium to high flame for 2 minutes. Add water if required.
6. Add the softened noodles, ¼ cup of water, dark soy sauce and shao xing jiu.
7. Stir and sauté the noodles on a low to medium flame for 1 minute to warm and mix noodles with the sauces.
8. Switch off the flame and serve hot.
Prep Time: 30 mins
Cook Time: 10 mins
Total Time: 40 mins
Cuisine inspiration: Malaysian Chinese
Servings: 1
Ingredients
1 tbsp cooking oil.
2 garlic cloves finely chopped.
2 shallots finely chopped.
1/2 tbsp ginger.
1 piece 50 to 60 g dry baked noodles. This could be egg noodles or wheat flour noodles which have been baked or deep fried.
20 g or 10 small, dried shiitake mushrooms.
¼ to ½ cup water.
½ tbsp dark soy sauce.
½ tbsp Shao xing jiu (绍兴酒) – Chinese cooking wine (optional)