Quick & Easy Braised Ee Fu Noodles (budgetpantry.com)
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

Steps:

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!

Braised Claypot Ee Mee (Claypot Noodles)
Serves: 2

What I used:
2 blocks Ee Mee
150g minced pork, marinated with soy sauce, Chinese cooking wine and some white pepper
4 dried mushrooms, stems removed, cleaned and soaked in 500ml warm water til softened. Reserve soaking liquid.
Half a carrot, sliced
Green leafy vegetables of your choice, blanched
2 eggs
1 teaspoon minced garlic
1 teaspoon oil
1 tablespoon cornstarch dissolved in 2 tablespoons water

For the gravy (mix everything together in a measuring cup or large bowl):
500ml reserved mushroom soaking liquid from above
300ml water
2 tablespoons oyster sauce
1 tablespoon fish sauce
1 tablespoon Chinese cooking wine (hua diao jiu)
2 tablespoons light soy sauce
Half teaspoon mushroom seasoning powder (optional but very good. see below.)
White pepper

Steps:
1. Heat up the oil in a deep saucepan and fry the garlic over medium heat. Add the mushrooms whole (or you can slice if you prefer) and fry for 3 minutes.
2. Add the gravy mix. In the meantime, shape the minced meat into meat balls and drop them one by one into the pan.
3. Bring the gravy to boil, then lower the heat and simmer for 20 minutes til mushrooms are soft and the gravy is infused with the goodness of the mushrooms and meat balls. Add the cornstarch solution.
4. Heat up your claypot. Place the noodles in the heated claypot and arrange the vegetables, mushrooms, carrots and meat balls on top.
5. Carefully ladle the gravy over and crack the eggs on top. Cover immediately and simmer til eggs are cooked.