Braised E-Fu Noodles with Straw Mushrooms

Bring about 1000ml of water to a boil in a pot. Add 160g E-fu noodles and gently loosen with chopsticks for about 10 seconds until softened and the excess frying oil is released. Immediately drain the noodles into a colander, rinse thoroughly under running cold water, and drain well for later use.

Inspect 6 straw mushrooms and scrape off any dark soil from the tops and stems with a paring knife, then rinse clean. Cut a slit about 1 cm long at the bottom base of each mushroom to help release the earthy grassy odor during blanching. Wash 70g yellow chives and cut into 2-inch (5 cm) long segments for later use.

Heat about 500ml of water in a small pot, add 1 slice of crushed ginger, cover and boil on high heat for 30 seconds to release the aroma. Uncover, add the slit straw mushrooms, and blanch for 30 seconds. Remove and rinse thoroughly under cold water to cool down, then cut each mushroom into 3 thick slices.

Heat a wok or pan and add 2 tsp of cooking oil, swirling to coat the surface. Add the sliced straw mushrooms and pan-fry on low heat on both sides until lightly golden and fragrant.

Pour 230ml water, 1.5 tbsp vegetarian oyster sauce, 0.5 tsp sugar, and 0.5 tsp light soy sauce into the pan with the fried mushrooms. Cook over medium-high heat for about 1 minute, stirring until all seasonings dissolve completely and the gravy comes to a fragrant boil.

Add the drained E-fu noodles into the simmering gravy. Use chopsticks to gently lift and toss the noodles so they absorb the gravy thoroughly. When most of the liquid is absorbed, add 0.5 tsp dark soy sauce for color, continue tossing gently until the noodles turn an even golden-brown color, and taste to adjust.

Add 70g yellow chives and toss quickly for about 20 seconds until just wilted and tender. Once all the gravy is completely absorbed by the noodles, drizzle in 0.5 tsp sesame oil for aroma, toss thoroughly, then turn off the heat and plate up.