Savory Mushroom and Vegetable Mei Fun Noodles

1. Soak Shiitake Mushrooms

Soak the dried shiitake mushrooms in 2 cups of hot water for at least 2 hours or overnight. Once soaked, drain the mushrooms, reserving ½ cup of the soaking liquid.

2. Prepare Sauce

In a medium bowl, mix together the reserved ½ cup of mushroom-soaking liquid, oyster sauce, hoisin sauce, light soy sauce, dark soy sauce, toasted sesame oil, sugar, fine sea salt, and white pepper powder.

3. Stir-fry Shiitake Mushrooms

Heat 1 tablespoon of neutral oil in a wok over medium-high heat. Add the rehydrated shiitake mushrooms and stir-fry for 1 to 2 minutes until they start to brown.

4. Add Aromatics

Add 2 tablespoons of neutral oil to the wok, followed by the minced ginger, chopped garlic, and white parts of the scallions. Cook for about 30 seconds until fragrant.

5. Add Vegetables

Increase the heat to high and add the oyster mushrooms and julienned carrot. Stir-fry for about 2 minutes to soften the vegetables.

6. Add Shaoxing Wine

Pour in the Shaoxing wine and stir-fry for another 2 to 3 minutes until the mushrooms become golden.

7. Add Bok Choy

Add the baby bok choy to the wok and stir-fry for about 30 seconds until the leaves start to wilt.

8. Add Noodles

Add the soaked and drained rice vermicelli noodles to the wok. Stir-fry for 1 to 2 minutes to combine them with the vegetables.

9. Add Sauce and Snow Peas

Pour in the sauce mixture and add the snow peas. Stir-fry for 2 to 3 minutes until the noodles are evenly coated and the vegetables remain crisp-tender.

10. Finish with Scallions

Finally, add the green parts of the scallions and mix everything together for about 30 seconds.

11. Serve

Serve the Savory Mushroom and Vegetable Mei Fun Noodles hot, with a drizzle of Ultimate Chili Oil if desired.