This recipe is meatless, flavoured with loads of chives and mushrooms. It is a simple noodle dish that my family loves. Give it a try. This recipe is good for 4-5 servings

Ingredients

• 200g eefu noodle
• 1 pack of mini oyster mushrooms (sliced)
• 2 packs bunashimeji mushrooms (you may add fresh shiitake too)
• 2 minced shallots
• 2 bulbs minced garlic
• 1 carrot (sliced)
• 2 tbs oil
• 1 pack chives or Koo Chye (sliced 2 inches long)

Seasoning

• 50g oyster sauce (you may use vegetarian one to make this dish completely vegetarian )
• 6g premium soy sauce
• 20g sesame oil
• 6g chicken powder (optional)

Note : kindly note that each brand of sauce are different, some are saltier than the other. This is prepared to suit my family’s palate, so please adjust according to your taste if needed.

Method

• Boil the eefu noodle based on the instruction on the packet. Drain and Set aside. Note that you should not let your noodle gets cold as it will stick together. So quickly prepare the next step as soon as you drained the noodle.
• In a heated wok, drizzle 2 tablespoon of oil, sauté the minced garlic and shallots for about 1 minute. Add in the mushrooms followed by 1 tablespoon of water, then continue to sauté until it softens.
• add in the carrots and chives followed by the seasoning. Stir until all are well combined for about 2 minutes, lower down the heat.
• Add in the noodles, stir until all the ingredients are distributed well. Turn off the heat.
• Serve hot.

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