Scallops & Asparagus Ee-fu Noodles

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Happy Chinese New Year! Here’s wishing everyone a happy, healthy & prosperous Year of the Tiger. I’m continuing the blog tradition of cooking a different version of ee-fu noodles during CNY. This year’s ee-fu noodles recipe had the reliable & trusted combination of scallop, asparagus, mushrooms and xo sauce. You can cook this not just for CNY, but also for family gatherings and other celebrations as well. If you have leftover frozen scallops from CNY hotpot, this is a great recipe for clearing the scallops from the freezer.

See Also:

• Stir-fry XO Sauce Asparagus & Scallops Recipe
• Chinese New Year Recipes

More Ee-Fu Noodles Recipes:

• Ee-fu Noodles with Roast Duck
• Baby Abalone Ee-Fu Noodles
• XO Sauce Ee-fu Noodles
• Seafood Ee-Fu Noodles
• Prawns Ee-Fu Noodles
• Ee-fu Noodles with Pacific Clams

KEY INGREDIENTS (Scallops & Asparagus Ee-fu Noodles)

Ingredient #1 Ee-fu Noodles

This is the usual packet of dry ee-fu noodles I bought. It comes in a packet of 4 bundles. You can find it at local supermarkets.

Ingredient #2 Chinese Chives

Chinese chives are to me, the most signature & unique ingredient when cooking ee-fu noodles. Other than Sheng Siong supermarket, I can’t really find chives readily at other supermarkets or even the wet market stalls.  They perish fast even in the fridge, so try use up the chives within the next 1-2 days of purchase.

Ingredient #3 XO Sauce

This is my trusted bottle of XO sauce which adds a luxury touch to the ee-fu noodles to CNY or celebratory occasions.

The Rest of the Ingredients

• Thaw the scallops (if frozen) and pat them dry on paper towels.
• Shave the asparagus stems with a vegetable peeler and cut them diagonally to short sections. See tutorial here.
• Cut the carrot to cute flower shapes. See tutorial here.
• I’m using shiitake and hon shimeji mushrooms (not pictured above). You can use any favourite mushrooms such as fresh straw mushrooms, sliced button or king oyster mushrooms.
• Wash the Chinese chives to get rid of any small specks of soil & dirt. Cut them to equal short lengths.
• I also recommend a rich chicken stock (the tetra-pak ones such as Heinz or Swanston chicken broth) for this recipe.

Tips for cooking ee-fu noodles:

• Don’t overcook the noodles. Blanch them in boiling water for a few seconds until they just start to separate & still uncooked.
• XO sauce is optional but a great addition during CNY. If you don’t have XO sauce, add more soy, fish or oyster sauce to taste.
• The cooked ee-fu noodles should be saucy and unbroken. Don’t over simmer the noodles (about 3 minutes will do). To prevent the noodles from breaking, use a gentle hand to stir-fry. Keep the noodles moist (add more water or stock if needed) at all times.

Cooking the Noodles

• Blanch the asparagus & carrots in boiling water for 3 minutes. Take them out and set aside. Then blanch the noodles quickly, drain & set aside.
• Pan fry the scallops with minced ginger. Set aside.
• Stir fry the mushrooms until softened. Add chives and stir-fry quickly.
• Add blanched noodles & pour sauce over. Cover with lid, simmer for 3 minutes. Stir in the asparagus, carrots & scallops immediately while the contents are still hot.