Braised E-Fu Noodles with Shiitake and Char Siu

• 1 package dried e-fu noodles
• 6 dried shiitake mushrooms
• 8 oz char siu, sliced thin
• 1 cup yellow chives, cut into 2-inch pieces
• 3 clove garlic, minced
• 1 tbsp ginger, sliced into thin matchsticks
• 2 tbsp oyster sauce
• 2 tbsp light soy sauce
• 1 tbsp dark soy sauce
• 1 tbsp Shaoxing wine
• 1 tsp sugar
• 1 tsp sesame oil
• 4 tbsp neutral oil
• 1 1/2 cup chicken stock
• 1 tsp cornstarch
• 1 tbsp water

1. 1

   Soak the dried shiitakes in hot water for twenty minutes until fully softened, then squeeze them out and slice thin — save that soaking liquid, it's liquid gold for the braise.

2. 2

   Boil the e-fu noodles for two minutes shy of what the package says, then drain and immediately toss with one tablespoon of neutral oil so they don't fuse into a block while you handle everything else.

3. 3

   Get the wok ripping hot and add two tablespoons of neutral oil. Spread the noodles in an even layer and let them sit without stirring for about forty-five seconds per side until you get a real golden crust — this is the texture that holds up to the braise, so don't rush it or you'll end up with porridge. Set the noodles aside on a plate.

4. 4

   Same wok, same heat, add the remaining oil and toss in the ginger and garlic. Keep them moving for ten seconds — garlic burns fast at this temperature and once it's bitter the whole dish is compromised.

5. 5

   Add the sliced shiitakes and char siu, stir-fry for thirty seconds to get some color on the mushrooms and render a little fat from the pork.

6. 6

   Pour in the chicken stock plus a half cup of the strained shiitake soaking liquid, then add the oyster sauce, both soy sauces, Shaoxing wine, sugar, and sesame oil. Bring it to a vigorous boil.

7. 7

   Nestle the pan-fried noodles back into the wok and turn them gently with tongs so the sauce coats every strand. Drop the heat to medium and let it simmer for about three minutes — the noodles should absorb most of the liquid but still have a glossy pool of sauce in the bottom of the wok.

8. 8

   Whisk the cornstarch and water together, then drizzle it in while stirring. You want the sauce to cling to the noodles, not turn into glue — if it tightens too fast, splash in a little hot stock.

9. 9

   Kill the heat, toss in the yellow chives, and fold them through for ten seconds so they wilt slightly but keep their snap. Serve immediately straight from the wok while the bottom noodles are still slightly crisp.

10. 10

    If you're plating instead of serving family-style, don't let the noodles sit — e-fu keeps drinking sauce and will go soft on you inside two minutes.

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