1 pack ee fu noodles (300g)
1 pack yellow chives, cut up into 5 cm strips
2 packs enoki mushrooms, cut away the roots
1 pack shitake mushrooms (200g), sliced
1 pack taugay (beansprouts) (200g)
Ingredients for braising sauce
4 tablespoons oyster sauce
1 teaspoon dark soy sauce
1 teaspoon light soy sauce
1 teaspoon sesame oil
1/2 teaspoon sugar
1/4 teaspoon salt
1 teaspoon cooking wine
pepper to taste
2 cups water
Make sure the braising sauce is all mixed and ready to use before you start cooking
1. Boil a pot of water that will fit the dry noodles. Place the noodles into the boiling water for 1 min and switch off the flame. Leave it in there for about 2 more minutes or when you think it is at least half cooked. Then drain the noodles and leave aside.
2. In a pot big enough to fit all ingredients, heat about 2 tablespoons of oil and stir fry the garlic till it is light brown and gives off a nice fragrance.
3. Throw in the yellow chives, mushrooms and taugay and stir fry for about 2-3 minutes then throw in the drained noodles.
4. Now, pour in the braising sauce, reduce heat to low and close the lid. Let it simmer for about 10 minutes and then check to see if it is cooked. If the noodles is not cooked enough but there is no or very little liquid left, add in a little more water and allow to braise longer. Once cooked, you are ready to serve and enjoy this amazing dish.
What’s on my mind…
Ee fu mian is traditionally eaten during chinese weddings and honestly, the first time I tried it was in a Dian Xiao Er restaurant. Ever since, I have wanted to replicate the same homely taste and I am glad to have been shared this recipe from a friend. What I personally like to do towards the end of this cooking process is to blast the flame and to stir vigorously, preventing the noodles from getting burnt. I feel this give the dish a “wok hey” feel and makes it taste really flavourful. Overall, this dish is easy and fast to make but finding the right Ee fu noodles and the yellow chives can be quite a chore. I get mine from Serangoon North Sheng Siong but there has been many times when I look for it there and it is out of stock.
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