Braised Ee-Fu Noodles
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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.