Braised Ee-Fu Noodles
Whenever we order Peking duck at Chinese restaurants, we will takeaway the roasted duck meat so that I can make my favourite one-dish meal, braised (stewed) e-fu noodles the next day. The home-cooked version is preferred and well-loved by my family, as the roasted duck meat is always de-boned, and there is also a generous variety of mushrooms since my family is big on mushrooms.
Stay in touch on Instagram
Don’t Miss a Recipe!
Receive new recipes updates in your email box:
- Stir-fried Egg Noodles Recipe
- Fried Tang Hoon (Glass Noodles) Recipe
- Shredded Chicken & Mushroom Noodles
These ee-fu (e-fu) noodles are also popularly eaten on birthdays (as a form of birthday longevity noodles) and during Chinese New Year. This is also a great recipe for clearing the fridge of any leftovers as you can add almost any ingredient to the noodles!
Picture List of Ingredients
As requested by my friends on instagram, here are the photos of the key ingredients and information on where to buy them. Since the ingredients are not that common (especially the chives), you may find it helpful to look for them with the pictures.
Ee-Fu Noodles (伊府面), aka Hong Kong Yee Fu noodles or Yi mein. This is the type I used for the recipe, the brand name is “Sun Brand” and it is available at all major local supermarkets.
Yellow Chives, Bean Sprouts and Garlic Cut yellow chives, bean sprouts and chopped garlic.
Yellow Chives To me, braised ee-fu noodles are not complete without yellow chives (韭黃/gau wang). This is the photo of the chives, pre-cut. The pale colour is due to the fact that they are deliberately grown without direct exposure to sunlight. They are sold at Shing Sheong (SS) supermarket on a regular basis. Outside of SS, I find it really hard to find these chives – I see them once in a blue moon at the wet market, and almost never at other supermarkets. You can replace yellow chives with spring onions or koo-chye. As they perish relatively quickly, store them in the fridge, and consume within a few days from purchase.
Mushrooms The most commonly added mushrooms to braised e-fu noodles are straw mushrooms. Besides canned straw mushrooms, I used an assortment of mushrooms since the supermarket was having a sale on a variety pack. Mushrooms I used are shiitake, canned straw mushrooms, hon shimeji mushrooms (brown and white) and fresh fungus. You don’t have to use all these mushrooms, just find whatever is freshly available in your market.
Roasted Duck They are leftover takeaway from a Chinese restaurant. It is optional and you can replace with roast chicken, or omit it altogether. The roast duck do add some protein and extra flavour to the noodles. I remove the skin & bones before adding to the noodles.