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    Savory Mushroom Stir-Fry with Mei Fun Noodles

    clock-icon140 minutes
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    Pixicook editorial team

    A delightful stir-fry dish featuring a medley of mushrooms, vegetables, and Mei Fun noodles, enhanced with a rich, umami-packed sauce.

    Ingredients for Savory Mushroom Stir-Fry with Mei Fun Noodles

    units in
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    units in
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    serves
    4 peoplechevron
    serves
    4 peoplechevron

    Dried Shiitake Mushrooms, soaked and sliced

    each

    Substitute chevron-down

    Water, hot

    cups

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    Oyster sauce

    tablespoons

    Substitute chevron-down

    Hoisin Sauce

    tablespoons

    Substitute chevron-down

    Light Soy Sauce

    tablespoons

    Substitute chevron-down

    Dark soy sauce

    teaspoons

    Substitute chevron-down

    Toasted Sesame Oil

    teaspoons

    Substitute chevron-down

    Sugar

    teaspoons

    Substitute chevron-down

    Fine Sea Salt

    teaspoons

    Substitute chevron-down

    White Pepper Powder

    teaspoons

    Substitute chevron-down

    Neutral Oil

    tablespoons

    Substitute chevron-down

    Fresh Ginger, minced

    teaspoons

    Substitute chevron-down

    Garlic Clove, chopped

    each

    Substitute chevron-down

    Scallions, split lengthwise and sliced

    each

    Substitute chevron-down

    Fresh Oyster Mushrooms, torn into bite-size pieces

    0 oz

    Substitute chevron-down

    Carrot, julienned

    each

    Substitute chevron-down

    Shaoxing Wine

    tablespoons

    Substitute chevron-down

    Baby Bok Choy, leaves separated

    0 oz

    Substitute chevron-down

    Dried Rice Vermicelli Noodles, soaked and drained

    0 oz

    Substitute chevron-down

    Snow Peas, ends trimmed

    0 oz

    Substitute chevron-down

    Ultimate Chili Oil

    optional

    Substitute chevron-down

    How to Make Savory Mushroom Stir-Fry with Mei Fun Noodles

    1. Rehydrate the Shiitake Mushrooms

    Begin by soaking the dried shiitake mushrooms in 2 cups of hot water for about 2 hours, or overnight if you have the time. Once rehydrated, squeeze out any excess water, slice the mushrooms, and reserve ½ cup of the soaking liquid for the sauce.

    2. Prepare the Sauce

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

    3. Cook the Shiitakes

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

    4. Stir-fry the Aromatics

    Add the remaining 2 tablespoons of neutral oil to the wok. Toss in the minced ginger, chopped garlic, and the white parts of the scallions. Stir-fry for about 30 seconds until aromatic.

    5. Stir-fry the Vegetables

    Add the torn oyster mushrooms and julienned carrot to the wok. Stir-fry for about 2 minutes until the vegetables begin to soften.

    6. Add the Shaoxing Wine

    Pour in the Shaoxing wine and continue to stir-fry for 2 to 3 minutes. The mushrooms should start to caramelize a bit more.

    7. Add Bok Choy

    Toss in the baby bok choy leaves and stir-fry for about 30 seconds. The leaves should begin to wilt but still retain their vibrant color.

    8. Add the Noodles

    Add the soaked and drained rice vermicelli noodles to the wok. Stir-fry for 1 to 2 minutes, making sure the noodles are well combined with the vegetables.

    9. Combine with Sauce and Snow Peas

    Pour the sauce mixture over the noodles and add the snow peas. Stir-fry for another 2 to 3 minutes until everything is evenly coated and the snow peas are tender but still crisp.

    10. Finish with Scallions

    Mix in the green parts of the scallions and stir-fry for an additional 30 seconds.

    11. Serve

    Serve the stir-fry hot, with a drizzle of Ultimate Chili Oil if desired for an extra kick.

    Pitfalls and tips

    Choosing the Right Mushrooms

    Use a mix of mushrooms like shiitake, oyster, and cremini to add depth of flavor. Shiitake mushrooms are known for their meaty texture and umami-rich taste, while oyster mushrooms contribute a delicate flavor and cremini offer a robust, earthy note.

    High Heat Cooking

    Use a wok or a large, heavy-bottomed skillet for quick and even searing, which helps develop complex, caramelized flavors without overcooking the vegetables.

    Cooking in Batches

    Avoid overcrowding the wok to ensure proper searing of mushrooms and other ingredients. Cook in batches if necessary, adding ingredients based on their cooking times.

    Prep Work

    Ensure all your ingredients are prepared and within arm's reach (mise en place) for even cooking and efficiency during the quick stir-fry process.

    Wok Hay

    Preheat your wok until smoking slightly to create the 'breath of the wok,' a flavor that's the hallmark of a great stir-fry.


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