Pork Belly Braised E-Fu Noodles with Mixed Mushrooms

300g pork belly, blanched and sliced

250g fresh E-Fu noodles (or fresh egg noodles)

150g mixed mushrooms (such as straw, shimeji or button mushrooms)

100g dried shiitake mushrooms, soaked

300ml chicken stock

2 tablespoons vegetable oil

The Sauce

1 tablespoon oyster sauce

1 tablespoon light soy sauce

1 teaspoon sesame oil

½ teaspoon dark soy sauce (plus extra if needed)

1 teaspoon sugar

½ teaspoon ground black pepper

PREPARATION

1. Blanch the pork belly in boiling water for 15 minutes, then drain well. Soak the dried shiitake mushrooms in hot water until softened.

COOKING

2. Heat a wok over a high heat and fry the pork belly until lightly browned and some of the fat has rendered, then remove from the wok.

3. Add the fresh mushrooms and sear them over a high heat until golden.

4. Add the soaked shiitake mushrooms and stir-fry briefly.

5. Mix together the oyster sauce, light soy sauce, sesame oil, dark soy sauce, sugar, black pepper and chicken stock.

6. Pour the sauce into the wok and bring it to a vigorous boil.

7. Return the pork belly to the wok and simmer for 5 minutes.

8. Remove the pork and mushrooms from the sauce and set aside.

9. Add the E-Fu noodles to the simmering sauce with a splash of hot water if needed.

10. Cook for 2–3 minutes, allowing the noodles to absorb the sauce and naturally thicken it with their starch.

11. Return the pork belly and mushrooms to the wok, adding a little more dark soy sauce if you would like a deeper colour.

12. Serve the noodles topped with the pork belly, mushrooms and plenty of the rich braising sauce.

School of Wok Tips

 Blanching the pork belly first removes impurities and creates a cleaner-tasting sauce.

 Sear the mushrooms over a high heat to develop colour while keeping them juicy inside.

 The noodles naturally thicken the sauce as they cook, so there's no need for cornflour.

 Adjust the amount of dark soy sauce at the end to achieve your preferred colour.

FAQs

What are E-Fu noodles?

E-Fu noodles are Chinese egg noodles that have been fried before drying, giving them a wonderfully silky texture when braised.

Can I use other mushrooms?

Yes, button, chestnut, oyster or shimeji mushrooms all work beautifully in this dish.

Can I use regular egg noodles instead?

Absolutely. Fresh egg noodles are an excellent substitute if E-Fu noodles are not available.