This soy sauce stir-fried noodles with oyster mushrooms has a rich and layered texture, including springy egg noodles coated in fragrant soy sauce with a slight charred aroma. The oyster mushrooms are tender and juicy, complemented by the deep umami flavour of shiitake mushrooms. The sweetness of carrots adds balance, while the spring onion gives a refreshing touch.
Ingredients (for 1-2 serving)
- Egg noodles – 1
- Oyster mushrooms – 150g
- Shiitake mushrooms – 60g
- Spring onion – 1 stalk
- Carrot – 60g
- Salt – 1/3 teaspoon
- White pepper – 1/3 teaspoon
- Mushroom powder – 1/2 teaspoon
- Sugar – 1/3 teaspoon
- Rice wine – 1 tablespoon
- Soy sauce – 2 tablespoons
- Vegetable oil – 1 tablespoon
Direction
- Boil a pot of water. Once boiling, turn off the heat and add the egg noodles. Gently loosen them, then drain and set aside.
- Cut the spring onion into sections, slice the carrot thinly, and slice the shiitake mushrooms thinly as well.
- Heat a pan, add vegetable oil, and stir-fry the carrot and shiitake mushrooms over high heat for about 2 minutes.
- Add oyster mushrooms to the pan. Continue stir-frying for another 2 minutes to release their aroma.
- Add salt, white pepper, sugar, and mushroom powder. Stir-fry until the mushrooms soften and absorb the flavours.
- Stir in the noodles along with the rice wine, mixing well. Then add soy sauce and continue to stir-fry until the noodles are evenly coated.
- Add the spring onions and stir-fry for another minute to blend the flavours.
- Turn off the heat, plate the noodles, and enjoy this rich, flavourful stir-fried dish.
This stir-fried noodle dish is super easy to make. From preparation to cooking, it takes around 20 minutes. It is fragrant, satisfying, and delicious. Let’s give it a try.
