Braised e-fu noodles with mushrooms

Noodles signify long life, one amongst the many good things - prosperity, good luck and family harmony are some others – we wish for to kick start our lunar new year. Yee Mein, or E-fu, noodles are extra special because they’re dried by frying which gives them a silky, rich texture.
Ingredients: 
2 cakes Yee Mein noodles (6 oz/170grams each)
8 dried shiitake mushrooms
2 Tbsp / 30 mL oyster sauce
1 Tbsp / 15 mL soya sauce
1 Tbsp / 15 ml dark or mushroom soya sauce
2 Tbsp / 30mL mushroom liquid
2 tsp / 10 mL sesame oil
1 Tbsp / 15 mL each canola or vegetable oil and butter
1 Tbsp / 15 mL minced shallots
1 cup / 250 ml each sliced oyster and button mushrooms salt and pepper to taste
1/2 cup / 125 ml yellow Chinese chives (cut into matchsticks) or green onions (thinly sliced diagonally)

In a wok or large saucepan, bring about 3 litres of water (with 1 Tbsp salt) to a boil. Add noodles and cook until just soft, stirring to separate strands and ensure even cooking, about 1 minute. Drain well and fluff to dry. Spread noodles out onto a cookie sheet lined with parchment paper and allow to dry further, about 30 minutes.

Soak dried mushrooms in just enough hot water to cover for about 20 minutes. Drain. Reserve liquid. Remove and discard mushroom stems and slice caps thinly.

In a small bowl, combine sauce ingredients and mix well.

Heat wok or a non-stick skillet over medium high heat. Add oil and butter and heat until just smoking. Add shallots and mushrooms and stir fry until golden, about 1 minute. Season with salt and pepper to taste.

Add sauce mixture and bring to a boil and cook for 1 minute.

Add noodles and stir to mix well. Lower heat to medium and continue to stir and cook until noodles are warmed through and liquid is mostly absorbed, about 2 minutes. Fold in Chinese chives or green onions and mix well. Transfer to warm serving platter or divide into individual serving bowls and serve immediately.

Serves 4 to 6