1 packet Hong Kong Yee Fu Mee (crispy egg noodle)
100 g enoki mushroom – trimmed of the ends
3 dried shitake mushroom – soaked till soft and slice
1 small can straw mushroom – halved
1 small can button mushroom – sliced
1/2 carrot – sliced
3 cloves garlic – minced (used 3-4 slices ginger for pure vegetarian)
4 pieces long cabbage – cut into 4 section (you use baby bok choy)
8 florets of cauliflower (optional)
250 ml water
Zai Er for topping
1 big claypot
1 tbsp potato starch (mixed with 2 tbsp water)
1 1/2 tbsp light soy sauce
1 tsp dark soy sauce
1 tsp sesame oil
1 tsp mushroom granules
1 tbsp vegetarian mushroom sauce
Salt & sugar to taste
A dash of pepper
1) Bring a wok of water to a boil, blanch cauliflower, long cabbage for 1 minutes, drained and set aside. Wash the Yee Fu Mee as per instructions on the package, drained and blanched in boiling water for 2 minutes. drained and set aside.
2) Heat oil in a clean wok and saute the garlics till fragrant. Add assorted mushrooms (except enoki mushroom) and stir fry for 1-2 minutes. Add carrots, sauce ingredients, water and bring to a boil. Lower heat, covered with lid and simmer till mushrooms and carrots are cooked (roughly 2 minutes).In the meantime heat up the claypot.
3) When gravy is ready (taste accordingly), thicken with potato starch and bring to a boil again. Place long cabbage, cauliflower at the bottom of the heated claypot, blanched yee mee and enoki mushroom on top. Pour the boiling gravy over the noodles, crack eggs in the centre and sides. Covered and let it simmer till eggs are cooked.
4) Off heat and serve immediately with Zai Er or other ingredients of your choice as topping.