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Baby Abalone Ee-Fu Noodles

Baby Abalone Ee-Fu Noodles Recipe

This baby abalones ee-fu noodles are perfect for both as a one-dish meal or a shared noodles side dish. They are great as longevity noodles for Chinese New Year, birthdays and gatherings.

Use cooked baby abalones that is ready to eat from the can. The abalones are warmed up in the pan for only 2 minutes in this recipe.

Check out the step-by-step photos on the previous page.


  • 200g dry ee-fu noodles (伊府面/Yi mein)
  • 150g broccoli florets
  • 15 carrot slices cut them to flower shapes
  • 1/2 tbsp + 1/2 tbsp cooking oil divided
  • 1/2 tbsp chopped garlic
  • 100g button mushroom cleaned with damp paper towel & sliced thinly
  • 2 asparagus spears optional; shaved and sliced diagonally
  • 150g yellow chives (韭黃/gau wang) cut to 5 cm (2 inch) lengths
  • 1 tbsp Chinese wine (Hua Tiao/Shao Xing)
  • 1 can (about 425g) baby abalones drained
  • chopped spring onion to garnish

(A) Sauce

  • 150 ml chicken stock see cooking note below
  • 50 ml abalone stock from the can*
  • 1 tsp light soy sauce
  • 1 tsp dark soy sauce
  • 3 dashes white pepper powder
  • 1 tsp fish sauce
  • 1 tbsp Chinese wine

* use only if the abalone soaking liquid from the can is the clear type, tastes good and free from preservatives (only contains salt + water). Otherwise, replace with chicken stock or water.


  1. Blanch broccoli and carrot. Bring a pot of water to boil. Add broccoli and carrots. Boil for two minutes. Take out the vegetables. Optional: Place blanched veg in a large bowl of ice water to lock in the vibrant green hue of the broccoli. Set aside.
  2. Blanch ee-fu noodles. Reboil the same pot of water. Add ee-fu noodles and cook them in the boiling water for only a few seconds. Take out the noodles as soon as the noodles start to wilt in the hot boiling water, while they are still firm and uncooked. Run the noodles under cold tap water through a colander to cool. Set aside.
  3. Cook mushrooms & asparagus. Heat 1/2 tbsp oil a large frying pan or wokpan. Add button mushrooms and cook until they just start to soften. Add asparagus, garlic and remaining oil. Stir fry for anther minute.
  4. Add yellow chives and Chinese wine. Stir fry briskly until they just start to soften.
  5. Add prepared ee-fu noodles and sauce (A). Coat the noodles evenly in the sauce, then cover with lid and simmer until most of the sauce is reduced, about 3 minutes.
  6. Add baby abalones and carrot by arranging them on top of the noodles, cover with lid and steam for another 2 minutes, adding more stock or water if needed.
  7. Stir in the broccoli, mix well and garnish with spring onions.

Cooking Note(s):

  1. I’m using a rich chicken stock (Heinz or Swanston chicken broth in tetra-pak) for this recipe. As various brands of chicken broth differs in saltiness & richness, do adjust the light soy sauce to taste accordingly.
  2. Instead of button mushrooms, you can substitute with hon shimeji, fresh straw mushrooms, sliced shiitake/king oyster mushrooms.
  3. If you want to bring this as a packed lunch to work, I recommend keeping the lunch box in a fridge or a cooler bag with ice pack. To reheat, add a splash of water over the noodles (prevents drying out) before microwaving.
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2 comments on “Baby Abalone Ee-Fu Noodles”

  1. I love those baby abalone! This noodle stirfry looks absolutely droolworthy.

  2. Happy 牛 Year! 身体健康,万事如意.

    I love ee-fu noodles! The only times I get to eat ee-fu noodles were during those 办桌菜dinners in the past when it is served as the last or second last dish. Typically stir-fried with yellow chives with mushrooms, your version with carrots, broccoli, bb abalone is SO MUCH better – more color, flavor, more atas! Atas in a good way, of course :p

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