Ingredients

Ingredients

For the sauce:

• 2 tablespoons oyster sauce
• 2 tablespoons soy sauce
• 1 tablespoon water
• 1 teaspoon toasted sesame oil
• 1/2 teaspoon granulated sugar
• 1/2 teaspoon kosher salt
• 1/4 teaspoon ground white pepper

For the noodles:

• 12 ounces dried Chinese yi mein (or e-fu) noodles, or 20 ounces fresh, thick Chinese noodles
• 3 tablespoons vegetable oil, divided
• 8 ounces fresh shiitake mushrooms, halved and thinly sliced
• 1/4 teaspoon kosher salt
• 4 ounces Chinese chives, cut into 2-inch pieces (about 3 cups)
• 4 cloves garlic, minced

Instructions

Make the sauce:

1. Stir 2 tablespoons oyster sauce, 2 tablespoons soy sauce, 1 tablespoon water, 1 teaspoon toasted sesame oil, 1/2 teaspoon granulated sugar, 1/2 teaspoon kosher salt, and 1/4 teaspoon ground white pepper together in a small bowl.

Make the noodles:

1. Bring a large pot of water to a boil over medium-high heat. Add 12 ounces dried yi mein or 20 ounces fresh egg noodles. Cook, stirring with chopsticks, until just loosened and hydrated for yi mein, or tender for egg noodles, 1 1/2 to 2 minutes.
2. Drain well. Rinse in cold water if using fresh noodles, then drain again. For yi mein, only rinse in cold water if you’re not moving on immediately to the next step.
3. Heat 1 tablespoon of the vegetable oil in a wok or large nonstick frying pan over medium-high heat until shimmering. Add 8 ounces thinly sliced fresh shiitake mushrooms, season with 1/4 teaspoon kosher salt, and stir-fry until tender and browned, about 4 minutes.
4. Drizzle in 1 tablespoon of the vegetable oil. Stir in 4 ounces chopped Chinese chives and 4 minced garlic cloves, and cook until the chives are just starting to wilt, about 30 seconds.
5. Add the noodles, drizzle the remaining 1 tablespoon vegetable oil around the sides of the pan, and toss until combined and the noodles are heated through, 1 to 2 minutes. Drizzle in the sauce and toss until the noodles are evenly coated, about 1 minute.

Recipe Notes

Substitutions: 1 1/2 ounces dried shiitake mushrooms (4 to 5) can be used in place of the fresh. Place in a heatproof bowl, add enough very hot water to cover, and let soak for a few hours until hydrated. Trim off the tough stems and thinly slice the caps before stir-frying.

Storage: Leftovers can be refrigerated in an airtight container for up to 4 days.