Braised E-fu Noodles

Rehydrate the dried shiitake mushrooms in warm water for 30 minutes. Once soft, squeeze out excess water, remove the tough stems, and slice the mushroom caps. Reserve 50g of the mushroom soaking liquid.

Bring a large pot of water to a rolling boil. Add the E-fu noodles and cook for 1-2 minutes until they are slightly softened but still firm. Drain the E-fu noodles immediately and rinse under cold water to prevent them from sticking together. Set aside.

In a small bowl, combine the oyster sauce, light soy sauce, dark soy sauce, Shaoxing wine, sugar, white pepper, chicken broth, and the reserved mushroom soaking liquid. Stir well to create the braising sauce.