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).
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).
Ingredients:
- 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
Directions:
- 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.