Abalone Fried Fuzhou Noodles

Instructions

1. 1

   Slice the canned abalone into thin pieces.

2. 2

   Slice the king oyster mushrooms into thin pieces.

3. 3

   Roughly chop the shrimp into small pieces.

4. 4

   Marinate the chopped shrimp with 1/4 tsp salt and 1/2 tsp cornstarch. Mix well.

5. 5

   Mince the garlic.

6. 6

   Prepare a cornstarch slurry by mixing 1 tbsp cornstarch with 2 tbsp water.

7. 7

   Heat a wok over high heat until very hot. Add 2 tbsp cooking oil.

8. 8

   Add yellow noodles to the hot wok and dry-fry them over high heat until fragrant and slightly charred, creating "wok hei".

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9. 9

   Immediately transfer the dry-fried noodles to a bowl of cold water and rinse briefly to remove excess alkaline taste. Drain well.

10. 10

    Add a little more cooking oil to the wok. Fry the sliced king oyster mushrooms until lightly browned and fragrant. Remove and set aside.

11. 11

    In the same wok, fry the marinated shrimp until they turn pink and are cooked through. Remove and set aside.

12. 12

    Add minced garlic to the remaining oil in the wok and sauté until fragrant.

13. 13

    Add the sliced abalone to the wok and stir-fry briefly to release its flavor.

14. 14

    Pour 2.5 cups of water into the wok. Add 1/2 tbsp oyster sauce, 1 tbsp light soy sauce, 1 tsp sugar, and 1/2 tsp white pepper powder. Bring to a boil and simmer for about 5 minutes to allow the abalone flavor to infuse the sauce.

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15. 15

    Add the rinsed yellow noodles to the simmering sauce. Stir well to coat the noodles.

16. 16

    Add dark soy sauce to adjust the color to your preference.

17. 17

    Return the fried king oyster mushrooms and shrimp to the wok. Continue to simmer for about 1 minute, allowing the noodles to absorb the sauce.

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18. 18

    Stir in the cornstarch slurry to slightly thicken the sauce until it reaches a desired consistency.

19. 19

    Transfer the abalone fried noodles to a serving bowl. Garnish with fresh coriander.