Braised E – Fu Noodles With Dried Scallops & Mushrooms Recipe
Make Braised E – Fu Noodles With Dried Scallops & Mushrooms Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Ingredients for Braised E-Fu Noodles with Dried Scallops & Mushrooms
Method
Directions
- 1
- 2
Soak dried shiitake mushrooms in hot water for 20-30 minutes until softened. Remove stems and slice.
- 3
Soak E-fu noodles in warm water for 15-20 minutes until pliable. Drain and set aside.
- 4
Heat a wok or large skillet over medium-high heat. Add cooking oil and swirl. Add minced garlic and grated ginger; sauté 20-30 seconds until fragrant.
- 5
- 6
Add the soaking liquid you reserved (plus the stock if used) along with oyster sauce, light soy sauce, dark soy sauce, Shaoxing wine, and sugar. Bring to a gentle simmer.
- 7
Add drained noodles and chopped bok choy. Toss to coat with the braising liquid. Cook 2-3 minutes until greens wilt and noodles are heated through.
- 8
Prepare a slurry by mixing cornstarch with water. Stir slurry into the noodles to lightly thicken the sauce. Drizzle sesame oil, season with salt and white pepper to taste. Toss to combine.
- 9
Taste and adjust seasoning if needed. Serve hot, optionally garnished with sliced scallions or sesame seeds.