Ee-fu Noodles with Pacific Clams

元宵节快乐。Today marks the last day of Chinese new year. This ee-fu noodles with pacific clams (鲍贝伊府面) is a great dish to use up leftover cans of clams from the festive season.  I kept the recipe really simple with minimum key ingredients: ee-fu noodles, Chinese chives, 1 packet of hon shimeji mushrooms and half a can of pacific clams. You can substitute the pacific clams with similar canned clams (such as razor or baby abalone).

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Ee-Fu Noodles with Pacific Clams Recipe
Using canned clams as the main protein is really convenient and fast – just rinse & drain the clams, and they are ready for the wok.

Ee-Fu Noodles with Pacific Clams Recipe

Two Main Ingredients:

Hong Kong Ee-Fu Noodles
Ee-Fu Noodles (伊府面), aka Hong Kong Yee Fu noodles or Yi mein. This brand can be found at most local supermarkets. Read more here.

Yellow Chives
Yellow chives (韭黃/gau wang), without which, a plate of ee-fu noodles is not complete. The pale colour of these chives is because that they are deliberately grown without direct exposure to sunlight. They are sold at Shing Sheong supermarket almost daily the whole year round, but they are more difficult to find during CNY. This year, I only managed to grab a bundle on Sunday (2 days before the end of CNY). You can replace yellow chives with spring onions or koo-chye. As they perish quickly, store them in the fridge, and consume within 2 days from purchase.

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.


  1. 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.
  2. 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.
  3. Add chives, then drizzle Chinese wine at the side of the wok. Stir fry for a minute.
  4. 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.