INGREDIENTS:
- 2oz (50g) dried perfume (huong) mushrooms
- 3 tablespoons vegetable oil
- 1 egg, beaten
- 2 garlic cloves, chopped
- 7oz (200g) fresh egg noodles
- 2 tablespoons sugar
- 1 tablespoon light soy sauce
- 1 tablespoon oyster sauce
- ¾oz (20g) bean sprouts
- 2 scallions, chopped
- 1 teaspoon dark soy sauce
- pinch of white pepper
INSTRUCTIONS:
- Soak the mushrooms in a little hot water for a few minutes until soft. Drain and slice them, then set aside.
- Place a wok over medium heat. Add the oil and, when hot, add the egg, stirring constantly. Add the garlic and stir-fry until it is golden brown.
- Add the noodles and mix well. After a few seconds, add the sugar, light soy sauce, oyster sauce, and mushrooms and stir-fry until everything is well combined. Finally, add the bean sprouts and scallions and season with the dark soy sauce.
- Tip the noodles on to 2 serving plates and sprinkle with the white pepper. Serve immediately.
Source: Cookbooks 365
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