How To Cook Egg Noodles With Mushrooms Soup

Ingredients

• 1 roll fried egg noodles
• 12.5 grams minced meat 
• 0.25 piece fishcake, sliced into pieces
• 0.5 stalk sio peck chye / chye sim, cut into segments

  

  
  
• 1.25 pieces dried shiitake mushrooms, rehyrdrate and slice them
• 0.25 teaspoon sugar
• 1.25 pieces button mushrooms, cut into thin slices 
• 0.25 carrot, cut into florets
• 0.75 cloves garlic, chopped

Marinade (Meat)

• 0.25 teaspoon light soy sauce
• 0.13 teaspoon sesame oil
• 0.25 teaspoon cornstarch

Seasoning for Egg noodles

• 0.25 teaspoon oyster sauce
• 0.25 teaspoon light soy sauce
• 0.25 teaspoon sesame oil
• 0.25 teaspoon dark soy sauce
• 0.06 teaspoon ground white pepper

Gravy for Egg Noodles

• 0.25 can mushrooms soup (Campbell brand)
• 0.06 teaspoon salt
• 0.06 teaspoon  ground white pepper
• 0.25 teaspoon dark sauce
• 0.25 teaspoon cornstarch (for thickening gravy)
• 0.25 tablespoon water (for thickening gravy)

Instructions

1. Marinate the meat with light soy sauce, sesame oil and cornstarch.for 15 minutes.
2. Cut fishcake into thin slices
3. Wash the green vegetables, rinse and cut it into segments
4. Mince the garlic.
5. Soak dried shiitake mushrooms and cut into thin strips. 
   
   
   
6. Slice button mushrooms into thin pieces.
7. To cook the egg noodles, bring water to a rolling boil in a pot. Scald it in hot water till al dente. Remove it and drain well. 
   

   

   
   
   
8. Place seasonings for noodles in a shallow and wide bowl. Add in the cooked egg noodles, toss to mix well with the seasonings. 

   

   

   
   
9. Transfer the mushroom soup from the can into the mixing bowl. Top it up with 1 1/2 can of water. Stir to mix it into a smooth gravy and set it aside. 

   

   

   
   
10. Heat up 1 tablespoon cooking oil.
11. Add in minced garlic and stir-fry it till fragrant and garlic turns light brown in colour. 

    

    
    
12. Add in shiitake mushroom strips and sugar. Stir-fry it till fragrant. 

    

    

    

    
    
13. Next, add in the marinated meat and stir-fry it till it is thoroughly cooked. 

    

    

    
    
14. Add in the fish cakes, stems of sio peck ckye / chye sim, sliced button mushrooms and carrots. Continue to stir fry it to mix it altogether. 

    

    

    
    
15. Pour in the mushroom liquid soup and stir it well. 

    

    
    
16. Cover the pan on medium-heat. Allow it to simmer and bring the mushroom soup to a boil. 

    

    
    
17. Add in the leafy part of sio peck chye / chye sim and seasonings. Stir to mix it till combined. 

    

    

    

    
    
18. Before dish up, thicken the gravy with cornstarch solution.
19. Using a ladle, pour the gravy onto the prepared egg noodles on the serving plate.