Braised E-fu Noodles with Mixed Mushrooms and Shredded Pork

How to make it

1. Marinate shredded pork with marinade for 10 minutes. Blanch noodles until softened, drain and set aside.
2. Heat up the wok with oil and stir fry the shredded pork until cooked. Set aside.
3. Heat the wok with oil again, pan-fry shiitake mushrooms, king oyster mushrooms and Shimeji mushrooms until golden brown. Add noodles, julienned carrots and seasonings, simmer until the sauce is reduced.
4. Add the remaining ingredients and stir fry over medium heat until cooked. Remove from heat and serve hot.
5. Tips: Do not over soak the e-fu noodles, otherwise it will become too soft and break easily, which affects the look and taste. Pan-frying the shiitake mushrooms, king oyster mushrooms and Shimeji mushrooms can remove the grassy smell and moisture. Enoki mushrooms, bean sprouts and Chinese chives are faster to be cooked, so they are added at last.