Ee-fu Noodles with Pacific Clams
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Ee-fu Noodles with Pacific Clams Recipe
Different chicken stock has varying degree of saltiness, so do adjust the seasonings (fish sauce and soy sauce) to taste accordingly.
You can replace the pacific clams with canned baby abalone or razor clams.
- 100 grams (2 bundles) dry ee-fu noodles (伊府面/Yi mein)
- 1 tsp + tbsp cooking oil divided
- 1 tbsp sesame oil
- 3 cloves garlic finely chopped
- 100 grams hon shimeiji mushrooms ends trimmed
- 100 grams yellow chives (韭黃/gau wang) cut to 2 inch (5 cm) lengths
- 1 tbsp Shaoxing wine
- half can pacific clams drained (100g after drained)
(A) Sauce (combine in a small bowl)
- 100 ml chicken stock
- 4 tbsp pacific clam can soaking liquid*
- 1/2 tsp dark soy sauce
- 1/2 tsp fish sauce
- 1/4 tsp light soy sauce
- 3 dashes white pepper powder
* use only if the soaking liquid is free from preservatives (only contains salt + water). Otherwise, replace with chicken stock or water.
- Pre-cook noodles. Bring a small pot of water to boil with 1 tsp oil. Add ee-fu noodles and cook until the noodles are just separated (still firm and undercooked). Drain the noodles and run through tap water to cool. Set aside.
- Add mushrooms. Heat remaining vegetable oil and sesame oil in wok. Add garlic and stir fry briefly until fragrant. Add mushrooms and stir fry until they are just softened.
- Add chives, then drizzle Chinese wine at the side of the wok. Stir fry for a minute.
- Make ee-fu noodles. Add sauce (A) and drained noodles. Stir to coat everything evenly in the sauce. Simmer on low heat for 3 minutes. Stir in pacific clams and simmer for another minute, or until the noodles have just soaked up most of the sauce. Garnish with spring onion/coriander and serve immediately.