Quick & Easy Braised Ee Fu Noodles
If there’s one dish my family always asks for, it’s fried noodles! And braised ee fu noodles are always a top request. Of course, most of the time they ask for char bee hoon – you know how obsessed this family is with char bee hoon! There are many ways I cook char bee hoon, and this recipe from 2013 OMG is one of them. I don’t really use stock cubes anymore nowadays and instead use a bit of hao chi seasoning (haha). Yes I use chicken powder/hao chi in some of my cooking because I don’t think they/MSG are bad at all!
Anyway, I digress. This post is about ee fu mee. I cooked a gravy type using another kind of noodles, the more local style ee mian, and it’s totally different from the stir fried ‘hong kong’ version here. And yes, I know, the claypot ee mee recipe is also ancient, but still can use ok?! I’m trying to get back to blogging recipes because I STILL COOK daily, just that when I DO have spare time, I prefer to cook, surf weibo and nua rather than blog nowadays. I know, I know, wo bian le, but also never bian ok because at the end of the day, THIS BLOG IS STILL HOME (so chim sounding can).
Anyway, I digress again. If you’re a long time follower, thank you for visiting my blog again and I believe you should have gotten here via my Facebook page. If you’re a long time follower who hasn’t got here via my Facebook page or hasn’t even followed me on Facebook then you need to do some self reflection. If you’re some random mom/dude/person who has found me by googling ‘braised ee fu noodles’, welcome! But go follow me on Facebook already: https://www.facebook.com/budgetpantry (Ya my base is Facebook and not IG/TikTok because I’m old school like that)
I also confess that this pic was taken in Aug 2020 and many of you asked for recipes then and I am only doing it now. Forgive me please I will strive to do better (maybe?).
Makes 4 servings
What you need:
4 servings Ee Fu noodles (I use Sun Brand Dried Hong Kong Yee Fu Mee from any supermarket)
200g lean meat, sliced into strips (you can use chicken or pork – I used shredded leftover pork ribs because well, they were leftover, but lean fillet meat is better)
100g chinese cabbage (wongbok or wawa cai, sliced into strips)
Half a can of straw mushrooms, cut into half (the mushrooms, not the can)
2 tablespoons minced garlic
1 teaspoon minced ginger
1 tablespoon light soy sauce (I use hand flower brand)
1 tablespoon oyster sauce
Drizzle of chinese cooking wine
Pork bone stock, enough to just about cover the noodles (you can mix some 味霸 seasoning (I get mine from Donki) or concentrated stock with water or just use water)
Oil for frying
Loosen noodles in boiling water for 1-2 minutes. Drain and set aside. The noodles shouldn’t be completely cooked because we still need to fry them.
Heat up the oil and fry the ginger and garlic till fragrant. Add the meat and fry till it changes colour. Add the straw mushrooms and cabbage and fry for 2 minutes.
Toss in the noodles and add the soy sauce and oyster sauce. Fry for a bit then add stock or water till it just about covers the noodles. Put on the lid and braise for 4-5 minutes.
When time is up, open the lid to reduce the liquid, then finish with a drizzle of chinese cooking wine.
Tip: if you can find yellow chives, add it!