Ee Fu Mee

Ingredients
1 large round piece ee fu mee, about 60g
1 litre hot boiling water
1 dried black mushroom, soaked to soften then sliced thinly
3 button mushrooms, sliced thinly
50g carrots, sliced thinly
50g Chinese cabbage, sliced thinly
50g beansprouts
2 tbsp oil
1 tsp sesame oil
1/2 tsp chopped garlic

Seasoning (combine):
1 tsp light soy sauce
1 tbsp vegetarian oyster sauce
1/4 tsp dark soy sauce
1/2 tsp sugar
1/8 tsp monosodium glutamate
Dash of pepper
1/2 cup water

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

Garnishing:
Spring onions, chopped
Red chillies, chopped

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 button mushrooms and dried mushrooms. Add carrots, chinese cabbage and beansprouts. 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.