D'Open Kitchen

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Braised Ee-Fu Noodles

Name: Braised Ee-Fu Noodles
Prep time: 15 min
Cook time: 20 min
Ingredients: 300 g dry ee-fu noodles; 3 tbsp olive/vegetable oil; 9 cloves garlic finely chopped; 200 g hon shimeiji mushrooms ends trimmed; 150 g shiitake mushrooms caps only; sliced thinly; 150 g yellow chives cut to 2 inch (5 cm lengths); 3 handfuls of beansprouts; 3 tbsp Chinese Shaoxing wine; 200 g Chicken Breast (cubed); 10 canned straw mushrooms halved; 300 ml chicken stock; 1.5 tsp dark soy sauce; 1.5 tsp fish sauce; 4 tsp light soy sauce; 3 dashes white pepper powder; 1.5 tbsp sesame oil

Recipe by

Trish yee

Indulge in the exquisite flavors of my Braised Ee-Fu Noodles recipe. This dish is a symphony of tender, silky Ee-Fu noodles bathed in a rich and savory braising sauce. Slow-cooked to perfection, the noodles absorb the essence of shiitake mushrooms, succulent slices of tender protein (choose from chicken, pork, or tofu), and a medley of crisp vegetables. The sauce, a harmonious blend of soy sauce, oyster sauce, and aromatic spices, coats each strand in a luscious umami embrace. Garnished with fresh cilantro and a sprinkle of toasted sesame seeds, this dish promises an elegant and satisfying culinary experience that captivates both the eyes and the taste buds. Whether it's a special occasion or a comforting weeknight meal, Braised Ee-Fu Noodles are a testament to the artistry of Asian cuisine.

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Prep Time 15

Cook Time 20

Course Main Course

Cuisine Chinese

Ingredients

300 g dry ee-fu noodles
3 tbsp olive/vegetable oil
9 cloves garlic finely chopped
200 g hon shimeiji mushrooms ends trimmed
150 g shiitake mushrooms caps only; sliced thinly
150 g yellow chives cut to 2 inch 5 cm lengths
3 handfuls of beansprouts
3 tbsp Chinese Shaoxing wine
200 g Chicken Breast cubed
10 canned straw mushrooms halved

Sauce – Combine well in a small bowl

300 ml chicken stock
1.5 tsp dark soy sauce
1.5 tsp fish sauce
4 tsp light soy sauce
3 dashes white pepper powder
1.5 tbsp sesame oil

Instructions

Bring a small pot of water to boil. Add ee-fu noodles and cook until the noodles are just separated (still firm and under-cooked). Drain the noodles and run through tap water to cool. Set aside.
Heat vegetable oil in wok. Add Chicken breast stirfry until half cook then add garlic and stir fry for 10 seconds. Add hon shimeiji and shiitake mushrooms. Stir fry until they are just softened.
Add chives and beansprouts. Drizzle Chinese wine at the side of the wok. Stir fry for a minute.
Add sauce (A), drained noodles, and straw mushrooms. Stir fry to coat everything thoroughly in the sauce. Cover with lid and simmer on low heat for 3 minutes, or until the noodles have just soaked up most of the sauce.

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Trish yee

I was a runner up in Singapore's Masterchef Competition Season 2. Cooking has been a passion of mine since I was young. I would always follow my grandma to the wet markets to buy groceries and watch her whip up amazing dishes. Always inspired by my grandma, I look to continue her journey in the culinary world.