Egg Noodles With Mushroom Soup 蘑菇汤伊面
Delicious and wholesome noodle meal under 30 minutes. Cooked with egg noodles (Yi Mien) and canned mushroom soup, this asian style noodle dish is just amazing!
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Servings: 4 people
Ingredients
Ingredients:
- 2 pieces fried egg noodles, yee mee / yi mien
- 50 grams meat, cut into slices
- 1 piece fishcake, slice into pieces
- 2 stalk mustard greens, choy sum / sawi, cut into segments
- 5 pieces dried shiitake mushrooms, rehydrate and cut into strips
- 1 tsp sugar, to enhance flavour of shiitake mushrooms
- 5 pieces button mushrooms, cut into thin slices
- 1 carrot, cut into florets
- 3 cloves garlic, chopped
Marinade (Meat):
- 1 tsp light soy sauce
- ½ tsp sesame oil
- 1 tsp cornstarch
Seasoning for Egg Noodles:
- 1 tbsp oyster sauce
- 1 tsp light soy sauce
- 1 tsp sesame oil
- 1 tsp dark soy sauce
- ¼ tsp ground white pepper
Gravy for Egg Noodles:
- 1 can mushroom soup, campbell's or any brand
- ¼ tsp salt
- ¼ tsp ground white pepper
- 1 tsp dark soy sauce
- 1 tsp cornstarch, for thickening gravy
- 1 tbsp water, for thickening gravy
Have ready the fried egg noodles and a tin of mushroom soup.
Also prepare all ingredients needed to cook the egg noodles dish.
Cut meat into thin slices. Marinate with light soy sauce, sesame oil and cornstarch and leave to marinate for 15 minutes.
Cut fishcake into thin slices. Then cut carrot into florets. Wash mustard greens, rinse and cut into segments. Also minced some garlic.
Soak dried shiitake mushrooms and cut into thin strips. Also slice button mushroom into thin pieces. Then prepare to cook the fried egg noodles.
To cook the egg noodles, first bring water to a rolling boil in a wok or large pan.
Scald the egg noodles in hot water till al dente. Remove and drain well.
Place seasonings for noodles in a shallow and wide plate. Add in the cooked egg noodles and toss to mix well with the seasonings. Portion the noodles on serving plates and set aside. Then prepare the Mushroom soup gravy.
To prepare mushroom soup gravy, have ready a can of mushroom soup and a large mixing bowl.
Transfer the mushroom soup from the can into the mixing bowl. Then top up with two cans of water. Stir to mix into a smooth gravy and set aside. Then we are ready to cook the mushroom gravy.
Heat up 1 tbsp cooking oil. Add in minced garlic and stir fry till fragrant and garlic turns light brown in colour. Add in shiitake mushroom strips and sugar. Stir fry till fragrant.
Next add in marinated meat and stir fry till about cooked. Add in fish cake, stems of choy sum, sliced button mushrooms carrots. Continue to stir fry to mix together.
Then pour in the liquid mushroom soup and stir well. Cover and using medium heat, simmer and bring the mushroom soup to a boil.
Add in the leafy part of choy sum and seasonings. Stir to mix till combined.
Before dish up, thicken the gravy with cornstarch solution. Using a ladle, pour the gravy onto the prepared egg noodles on the serving plate and serve immediately.
Best to serve hot with red or pickled green chillies alongside it. Enjoy!
Instructions
Preparing Ingredients:
Preparing Egg Noodles:
Preparing Mushroom Soup Gravy:
Cooking Gravy for Egg Noodles:
Enjoy!
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Notes
- This recipe can be easily vegan-ized. Just add more mushrooms, carrots and vegetables in place of the meat. You can also use vegetarian oyster sauce.
- All kinds of vegetables can be added. Can be any green leafy vegetables, broccoli, cabbage and any others available on hand.
- Adding of cornstarch solution enhances the texture of the gravy, making it more creamy. Add the cornstarch solution when about done and stir to mix well.
- Adding a little dark soy sauce adds richness and colour to the gravy.
- You can also cook more egg noodles for this recipe as the mushroom soup gravy is quite substantial to cater even up to 4 persons.