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?).