Braised Ee-Fu Noodles
Filed Under: 30-Minute Recipes Asian Recipes Chinese New Year Recipes Chinese Recipes Noodles One-Dish Meals Popular Recipes Recipes
Braised Ee-Fu Noodles Recipe
Different chicken stock has varying degree of saltiness, so do adjust the seasonings (fish sauce and soy sauce) to taste accordingly. For meatless version, replace chicken stock with vegetable stock, and replace roast duck with fried beancurd (tau kwa).
- 100 grams (2 bundles) dry ee-fu noodles
- 1 tbsp olive/vegetable oil
- 3 cloves garlic finely chopped
- 100 grams hon shimeiji mushrooms ends trimmed
- 50 grams shiitake mushrooms caps only; sliced thinly
- 100 grams yellow chives cut to 2 inch (5 cm) lengths
- 1-2 handfuls of beansprouts
- 1 tbsp Chinese Shaoxing wine
- 100 grams roasted duck meat (discard skin and bones)
- 5 canned straw mushrooms halved
(A) Sauce – Combine well in a small bowl
- 100 ml chicken stock
- 1/2 tsp dark soy sauce
- 1/2 tsp fish sauce
- 1/4 tsp light soy sauce
- 3 dashes white pepper powder
- 1/2 tbsp sesame oil
- Bring a small pot of water to boil. Add ee-fu noodles and cook until the noodles are just separated (still firm and under-cooked). Drain the noodles and run through tap water to cool. Set aside.
- Heatvegetable oil in wok. Add garlic and stir fry for 10 seconds. Add hon shimeiji and shiitake mushrooms. Stir fry until they are just softened.
- Add chives and beansprouts. Drizzle Chinese wine at the side of the wok. Stir fry for a minute.
- Add sauce (A), drained noodles, roasted duck and straw mushrooms. Stir fry to coat everything thoroughly in the sauce. Cover with lid and simmer on low heat for 3 minutes, or until the noodles have just soaked up most of the sauce.
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I love ee-fu noodles! When I was younger, it is one of those last dishes (before dessert) that I so look forward to when attending Chinese course-dinners. Of course those restaurant versions are stingy with the mushrooms and chives but I was still happy at that time to enjoy the noodles itself. I also do not know why. Maybe cos the noodles has been pre-fried in oil before?
I remember telling my friends that I enjoy ee-fu noodles and I got that “why you like rubber-band look?” :O
If I can find good quality Yi Mian, maybe I can try….provided I find yellow chives too. Yellow chives also seasonal here and when in season, also not cheap.
LOL, rubber bands. Luckily they look like but don’t taste like rubber bands. Oh yes, the noodles are pre-fried, that’s why so delicious. It’s actually nice in soup too (like yee mee)! The yellow chives are not that cheap here too, it’s $2.50 per bundle, relatively ex compared to scallions and koo-chye, but great for special dishes like this ee-fu mian and HK wonton noodles soup.
oh my getting all the recipe asap
o I miss those yellow chives! Your braised eefu noodles look very delicious!
I love Ee-fu noodles, your home cooked one with generous 料 sure taste nicer and wish I could have a bowl now!
Ee-fu noodles go so well with duck. This is the best way to make use of takeaway/leftover roast duck.
Thanks for the Ee-fu noodle recipe. This is my all – time favourite carbo dish. May I know what brand of dried Ee-fu noodle did you use? There are many types in the market and it’s hard to tell which is the best. Thanks!
Hi Angeline, on page one of this recipe, I included a photo of the dried ee-fu noodle, and the brand name (under description) … do check it out :)
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I love braised ee fu mee too. I tried the recepie using the same ee fu brand provided but it came out bitter with a strange smell. Can you advise what went wrong? What fish sauce brand are you using?
I would like to try this, however I do not wish to put in roast duck. Can I put in other meat (chicken/pork/seafood) and how should I prepare it? ( roast it first like the duck or cook it together?)
I’ve been using this recipe for years. Superb. Managed to find some chives from SS. Gonna whip up again to endure with the Circuit Breaker ????????????
Many thanks and wish you well
so happy to hear that. thank you, keep healthy and stay safe!