Mixed Mushroom Boiled E – Fu Noodles Recipe
Make Mixed Mushroom Boiled E – Fu Noodles 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.
Boil Noodles and Aromatics
Mushrooms
Sauces, Liquids, and Thickener
Garnish
Method
Boil Noodles and Aromatics
- 1
Bring a large pot of water to a rolling boil. Add the E-Fu noodles and cook until al dente, about 4-6 minutes. Drain well and rinse briefly under cold water to stop the cooking. Toss with 1 teaspoon neutral oil to prevent sticking.
- 2
In a large skillet or wok, heat 1 tablespoon neutral oil over medium heat. Add minced garlic and minced ginger; sauté until fragrant, about 30 seconds.
Mushrooms
- 3
- 4
Season mushrooms with 0.5 teaspoon salt and 0.25 teaspoon white pepper; stir to coat.
Sauces, Liquids, and Thickener
- 5
Deglaze the skillet with Shaoxing wine; cook for 30 seconds to reduce.
- 6
Stir in 1 tablespoon light soy sauce and 1 teaspoon dark soy sauce.
- 7
Pour in 1 cup vegetable broth; bring to a gentle simmer.
- 8
In a small bowl, whisk 1 tablespoon cornstarch with 2 tablespoons water to make a slurry; gradually whisk into the simmering sauce and cook until thickened, about 1-2 minutes.
Combine, Taste, and Garnish
- 9
Add the cooked E-Fu noodles to the skillet and toss to coat with the mushroom sauce; cook 1-2 minutes to meld flavors.
- 10
Taste and adjust with additional salt or white pepper as needed; if desired, sprinkle chili flakes for heat.
- 11
Remove from heat and garnish with chopped green onions before serving.