Soy Sauce Braised Wild Mushroom Noodles

Method7 steps · about 3 hr 25 min

1. 1

   Step 1: Wash the 6 dried shiitake mushrooms a couple of times in clean water and discard the washing water. Soak them in 2–3 cups hot soaking water until completely rehydrated and pliable, allowing up to 3 hours as needed. Squeeze the mushrooms, slice them thinly, and reserve the soaking liquid; strain it through a fine filter to remove grit.

   Uses 6 large dried shiitake mushrooms · Clean water for washing the dried and fresh mushrooms · 2–3 cups hot water for soaking the shiitake

2. 2

   Step 2: Quickly rinse the 8 oz oyster mushrooms and 8 oz beech mushrooms, then spin or drain off excess water. Finely chop the 4 shallots. Separate the 3 scallions, chopping the white parts and julienning the greens; keep the greens aside for step 7. Have the sauces and noodles ready before heating the wok.

   Uses 8 oz oyster mushrooms · 8 oz beech mushrooms · Clean water for washing the dried and fresh mushrooms · 4 shallots (finely chopped) · 3 scallions (with the white parts chopped and the green parts julienned)

3. 3

   Step 3: Heat all 3 tbsp oil in a wok or thick-bottomed pot over medium heat. Add the chopped shallots and scallion whites from step 2 and cook for 1–2 minutes, checking from 1 minute, until the shallots turn translucent.

   Check shallots and scallion whites · 1 minUses 3 tablespoons oil · Shallots and scallion whites only; mushrooms and greens stay separate

   
4. 4

   Step 4: Turn the aromatics and oil from step 3 up to high heat. Add the drained fresh mushrooms from step 2 and the sliced rehydrated shiitake from step 1, spreading them across the wok. Cook undisturbed for about 2 minutes initially, watching for a lightly browned first side, then stir. Repeat the searing as needed until all mushrooms are browned and released liquid has cooked off; the initial 2 minutes is not the whole browning time.

   Check first mushroom sear · 2 minUses Sautéed shallots, scallion whites and oil · Fresh mushrooms only, excluding reserved scallion greens · Drained shiitake only, excluding reserved soaking liquid

   
5. 5

   Step 5: Reduce the browned mushroom pan from step 4 to medium heat. Measure the filtered soaking liquid from step 1 into a jug, using only enough to fit within 2½ cups, then add fresh top-up water to make exactly 2½ cups combined liquid; keep any unused soaking liquid separate. Add that mixture with 1½ tbsp dark soy sauce, 3 tbsp light soy sauce and 1 tbsp sugar. Bring to a simmer, cover and simmer for 20 minutes.

   Braise mushrooms · 20 minUses Browned mushrooms with aromatics and oil · Reserved liquid used toward 2½ cups combined total; actual share varies · Fresh water as needed to bring reserved mushroom liquid to 2½ cups total · 1½ tablespoons dark soy sauce (preferably mushroom flavored) · 3 tablespoons light soy sauce (or low sodium soy sauce) · 1 tablespoon sugar

   
6. 6

   Step 6: While the mushrooms simmer, bring the separate noodle-cooking water to a boil. Cook the 1½ lb fresh wheat noodles according to their package until ready to eat. Drain thoroughly, discarding the cooking water, and set the cooked noodles aside for step 7.

   Uses 1½ lb fresh wheat noodles · Water as needed to boil the fresh noodles

7. 7

   Step 7: After the 20-minute mushroom simmer in step 5, check that there is still sauce in the pan. Add the drained cooked noodles from step 6, ½ tsp sesame oil and the reserved julienned scallion greens from step 2. Toss until the noodles are fully coated and everything is hot. Salt to taste only now, and serve with ready chili oil on the side if desired.

   Uses Braised mushrooms and sauce · Cooked noodles only, excluding discarded cooking water · ½ teaspoon sesame oil · Julienned greens only, excluding already-used whites and mushrooms · Salt (to taste) · Ready chili oil for serving, as desired