Yellow chives is an essential ingredient in Cantonese braised ee-fu noodles. They also known as “gau wang” (韭黃). The pale colour of these chives is due to the fact that they are deliberately grown without direct exposure to sunlight. They are sold at Sheng Siong supermarket regularly the whole year round, but I find them more difficult to get my hands on during Chinese New Year (where demand is sky high). It costs about S$2 per bundle (200g) at Sheng Siong.
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You can substitute yellow chives with spring onions or koo-chye. As yellow chives perish quickly, always store them in the fridge, and consume them within 2 days from purchase.
To use, cut them to uniform short lengths (2 inch/5 cm). Add cut chives to the wok to stir-fry with some Chinese wine for a minute, before adding the rest of the ingredients (noodles, protein and sauces) for a quick simmer.