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
• 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
• 4 garlic cloves, minced

Method:

First make the sauce..

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

Next make the noodles..

1. Bring a large pot of water to a boil over medium-high heat. Ass 12 ounces of the noodles. Cook, stirring with chopsticks, until just loosened and hydrated for yi mein, or tender for egg noodles, 11/2 to 2 minutes.
2. Drain well, and rinse with cold water.
3. Heat 1 tablespoon of the vegetable oil in a wok or large non-stick frying pan over medium-high heat until simmering. Add 8 ounces thinly sliced fresh shiitake mushrooms, season with 1/4 teaspoon kosher salt, and stir-fry until tender and browned, roughly 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, around 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, 1-2 minutes. Drizzle in the sauce and toss until the noodles are evenly coated, should should only take around one minute.
6. Serve into bowls & tuck in!