Noodles With Chinese Kale & Shitake Mushrooms

1. 1

   Saute sliced shallots in 3 tbsps of oil until golden brown (see photo above). Remove the fried shallots and spread them out on a flat plate. Leave the remaining shallots-infused oil in the pan/wok.

2. 2

   Heat up the oil and saute the mushrooms until aromatic.

3. 3

   Add garlic and saute further until aromatic.

4. 4

   Add kale and 2 tbsps of water. Cook until the vegetables become slightly soften.

5. 5

   Add noodles, sweet soy sauce and oyster sauce and mix to combine all the ingredients. If the noodles start to stick at the bottom of the pan/wok, add a little water. Cook for 3-5 minutes.

6. 6

   Sprinkle fried shallots over the noodles just before serving. You can garnish the noodles with some fresh spring onions and chilles. It also goes well with sambal.

* Per serving · 4 servings · Values may vary.

No additional tips available.