Seafood Ee-Fu Noodles
I made this seafood ee-fu noodles (海鲜伊府面) a day after the pacific clams version, as I want to use up my remaining yellow chives while they are fresh, since they are highly perishable. This time round, my ee-fu noodles are loaded with fresh prawns (shrimps), lala (our local clams), scallops & mushrooms.
The juices from cooking the seafood (clams, scallops and prawns), together with the chicken stock, flavour and moisten the noodles. This is an easy one-dish meal that only takes 30 minutes to make (minus clam soaking time).