Mixed Mushroom, Abalone E-fu Noodles Recipe

Noodles & Rice

1. 1

   Prepare abalone and mushrooms

   If using dried abalone, generously soak in warm water for 60 minutes to rehydrate, then simmer briefly until tender before slicing. If using canned abalone, drain and pat dry. Rinse shiitake mushrooms and oyster mushrooms; pat dry and slice if needed.

2. 2

   Rehydrate & slice mushrooms

   Place dried shiitake mushrooms in warm water for 20-30 minutes until soft. Remove stems, thinly slice caps. Rinse oyster mushrooms and cut into bite-sized pieces.

3. 3

   Soak noodles or prepare to cook

   Rinse E-Fu noodles under cold water to separate. Soak briefly if required by package instructions; otherwise proceed to boil.

4. 4

   Cook noodles

   Boil a large pot of salted water. Add E-Fu noodles and cook until just al dente, about 3-6 minutes depending on brand. Drain and set aside, lightly tossing with a drizzle of oil to prevent sticking.

5. 5

   Prepare aromatics

   Mince garlic cloves. Peel and finely grate or mince ginger (about 1 tablespoon).

6. 6

   Sear abalone

   In a hot wok or skillet, add a little oil. Sear abalone slices for 1-2 minutes per side to color lightly. Remove and set aside.

7. 7

   Stir-fry mushrooms

   In the same wok, add a bit more oil if needed and stir-fry shiitake and oyster mushrooms until they begin to soften and release their aroma, about 3-5 minutes.

8. 8

   Deglaze and flavor base

   Add minced garlic and ginger to the wok, stir-fry 30 seconds, then pour in Shaoxing wine to deglaze and reduce moisture by half.

9. 9

   Greens

   Add baby bok choy and toss until just wilted. Return abalone to the pan and mix with mushrooms.

10. 10

    Seasoning

    Pour in light soy sauce, dark soy sauce, and oyster sauce. Stir to coat all ingredients evenly.

11. 11

    Add liquid & noodles

    Pour in 500 ml water to create a savory broth and bring to a simmer. Add the cooked noodles and toss with the sauce until evenly coated.

12. 12

    Thicken

    Combine cornstarch with 2 tablespoons water to make a slurry. Stir the slurry into the pan and cook for 1-2 minutes until the sauce thickens and glossy.

13. 13

    Finish

    Season with white pepper and salt to taste. Drizzle with sesame oil, garnish with sliced scallions if desired, and serve immediately.