Ee-fu Noodles by Angel Teo

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3 cakes of Ee Fu Mee 
1/2 can of button mushrooms
6-8 shitake mushrooms
1/2 bunch of bunashimeiji brown mushrooms (or any mushrooms of choice! If using chinese mushrooms, soak overnight and reserve water for cooking)
Chicken breast (marinated with light soy sauce, white pepper, corn flour
Any vegetable of preference
Spring onions
2 tbsps oyster sauce
2 tbsps hua diao jiu
1 tbsp light soy sauce
Water / chicken stock
Ginger 2 slices
Minced garlic

1) Boil a pot of water and cook ee fu mee for 1 min, drain and set aside.
1) Heat oil in a wok, fry ginger and minced garlic till fragrant.
2) Add chicken breast to brown on both sides.
3) Add mushrooms to fry till soften.
(Sometimes i add baby corn too)
4) Add seasonings (oyster sauce, light soya sauce, hua diao jiu). Mix well.
5) Add vegetables to fry till half cooked.
6) Add chicken stock or water and bring to boil.
7) Toss in pre-boiled noodles. Add abit of water/mushroom water if too dry. Try to submerge half the noodles with sauce.
8) Taste and adjust seasoning. Add spring onions.
8) Simmer and stew the noodles till the braising sauce thickens. Done!