👨‍🍳 Instruktioner

1. 1

   Soak the dried E-fu noodles in boiling water for about 2-3 minutes until softened, then drain and set aside. Do not oversoak.

   💡 Proffstips: Soaking too long will make the noodles mushy.
2. 2

   Marinate the sliced pork with 1 tsp of light soy sauce and 1/2 tsp of sesame oil for at least 10 minutes.

3. 3

   Heat 1 tbsp of vegetable oil in a wok or large skillet over medium-high heat. Add the marinated pork and stir-fry until cooked through. Remove from wok and set aside.

4. 4

   Add the remaining 2 tbsp of vegetable oil to the wok. Add minced garlic and stir-fry until fragrant, about 30 seconds.

5. 5

   Add shiitake mushrooms, king oyster mushrooms, and carrots to the wok. Stir-fry for 2-3 minutes until slightly tender.

6. 6

   Add the drained E-fu noodles, cooked pork, oyster sauce, remaining light soy sauce, dark soy sauce, sesame oil, and sugar to the wok. Stir well to combine.

7. 7

   Pour in the water or chicken stock. Bring to a simmer and cook, stirring gently, until the noodles have absorbed most of the liquid and the sauce has thickened slightly.

8. 8

   Add the bean sprouts and stir-fry for another minute until they are slightly wilted but still crisp.

9. 9

   If the sauce is too thin, add the cornstarch slurry and stir until the sauce thickens. Taste and adjust seasoning if needed.

   💡 Proffstips: Add cornstarch slurry gradually to achieve desired consistency.
10. 10

    Serve hot.