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Braised Ee-Fu Noodles
Whenever we order Peking duck at Chinese restaurants, we will takeaway the roasted duck meat to make this braised ee-fu noodles the next day. That, instead of letting the restaurant cook the ee-fu noodles (as the “second way” for the peking duck) for us. My family much prefer the home-cooked version, as the roasted duck meat is nicely de-boned, and the noodles are served with lots of mushrooms.
Similar Recipe:
See Also:
- Stir-fried Egg Noodles Recipe
- Fried Tang Hoon (Glass Noodles) Recipe
- Shredded Chicken & Mushroom Noodles
These stewed noodles are popularly eaten on birthdays (as longevity noodles) and during Chinese New Year. I cook this all year round, as one can add almost any ingredient to it, which is perfect for clearing the fridge.
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 these pictures.
Ee-Fu Noodles (伊府面), aka Hong Kong Yee Fu noodles or Yi mein. This particular brand I use, can be easily found at our local supermarkets.
Yellow Chives, Bean Sprouts and 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 before cutting. The pale colour is because they are deliberately grown without direct exposure to sunlight. They are sold at Shing Sheong (SS) supermarket on a regular basis. Outside of SS, they are difficult to find even at the wet market. You can replace yellow chives with spring onions or koo-chye. As they perish quickly, store them in the fridge (vegetable drawer), and consume within 2 days from purchase.
Suitable mushrooms (use 1-3 types): Canned straw mushrooms (most popular), fresh shiitake, hon shimeji (brown and white), maitake and fungus.
Roasted Duck They are leftover takeaway from a Chinese restaurant. You can takeaway from the Chinese deli too. The roast duck add protein and extra flavour to the noodles. Remove the skin & bones before adding to the noodles. You can substitute the duck with other protein such as roast chicken, seafood, or fried beancurd (tau kwa).
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?
Hi,
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?)
Thanks!
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!