Chewy egg noodles - Yee-mein (伊面)

(serves 4)

One of the awesome things about Chinese food is the variety of textures in the food. These chewy egg noodles are super flavour-absorbers, often used as a base in crab dishes (sooo good!) but we also do an easy oyster-sauce based version with mushrooms at home. These noodles have a chewy texture due to soda water being used in the making of the noodles. They are then bundled and deep-fried till crispy and dried... probably not the healthiest but so delicious!

 Prep time: 15min
Cooking time: 15min

Ingredients

400 g Yee Mein noodles

1 can straw mushrooms

6 shiitake mushrooms, soaked overnight

3 stems of shallots

2 Tbsp oyster sauce

1 tsp chicken bouillon or 200mL chicken stock

oil

Method
1. Soak the noodles in boiling water for 2-3 minutes until softened. Drain and let it dry.
NB. This helps to remove the oil.
2. Drain the can of straw mushrooms. Cut the shallots into 3cm strips. Cut the shiitake mushrooms.
3. Heat a wok with 1 T oil, then add the mushrooms and stir-fry for 2-3 minutes.
4. In a small bowl, combine the oyster sauce, chicken bouillon and water. 
5. Add the sauce to the mushrooms and cook for another 2min.
6. Add the noodles and toss with chopsticks until well-combined. Season with salt or more oyster sauce.

7. Toss in the shallots and stir quickly. Remove from heat and serve.