Ee Fu Mee

This was cooked one of the days when the whole family decided not to eat rice. So I cooked a packet of ee fu mee. This ee fu mee is different from the previous HK ee fu mee. This thicker and rounder while the other is thinner and flat. Ingredients
1 packet ee fu mee,
hot boiling water
black mushroom, soaked to soften then sliced thinly
Chinese cabbage, sliced thinly
prawns
1 tsp sesame oil
1/2 tsp chopped garlic

Seasoning (combine):

1 tbsp oyster sauce
1/2 cup water (more if needed)

Thickening (combine):
1 tsp corn flour
1 tsp water

Method
Blanch noodles in hot boiling water for 30 to 40 seconds.
Drain, then refresh under running tap water.
Drain well and set aside.
Heat oil and sesame oil in a wok, then saute garlic till fragrant.
Add in mushrooms. Add chinese cabbage . Stir-fry well.
Add noodles and seasoning. Cover wok and cook for one to two minutes. Add thickening, stir-fry, then dish up and serve immediately with garnishing.

Note: Can add any other vegetables.

Recipe Source: alicecozycorner
Photo Source: alicecozycorner