E-Fu Noodle. If you are a Singaporean and you have attended wedding dinners in Singapore, you've definitely tried braised Ee-Fu noodles. E-fu noodles are a variety of flat Chinese egg noodles made from wheat flour. They are known for their golden yellow color and chewy characteristics.
Robust with flavour, this classic Chinese. Ee-Fu Noodles (伊府面), aka Hong Kong Yee Fu noodles or Yi mein. This particular brand I use, can be easily found at our local supermarkets. You can have E-Fu Noodle using 13 ingredients and 5 steps. Here is how you achieve it.
Ingredients of E-Fu Noodle
- You need 1/2 pack of e fu noodle (boiled).
- Prepare 4 pcs of skillet chicken (thinly sliced).
- You need 1 of large black mushroom ear (boiled then thinly sliced).
- You need 4 pcs of quail egg (boiled and peeled).
- It's 4 of garlic (minced).
- It's of Soy sauce.
- It's of Shao xing wine.
- It's of Black vinegar.
- Prepare of Salt.
- You need of Pepper.
- Prepare of Sugar.
- You need of Starch (dilluted).
- It's of Seasoning sauce.
Yellow Chives, Bean Sprouts and Garlic. Look for crispy e-fu noodles (in large round packages wrapped in cellophane) in the refrigerated noodle area of Asian supermarkets. Chinese black mushrooms are often labelled shiitake but don't. Shredded Chicken Braised E-Fu Noodles (鸡丝韭黄伊府面).
E-Fu Noodle step by step
- Prepare all ingredients, and heat the pan..
- Heat the cooking oil, then put the garlic in. After golden brown and fragrant, add the chicken on..
- Season with soy sauce and shao xing wine until it's half cooked then bring the mushroom in. Next, add 2 cups of water or chicken stock..
- Season with salt, pepper, sugar and black vinegar. When it's cooked, add some dilluted starch to thicken..
- Serve with pan fried quail egg..
Crispy E Fu noodles (Yi Mian) are smothered in seafood gravy. Talking about the contrast of We loved their wonton noodle there and the famous ifumie Binjai. E fu noodles are usually fried and then. A quick and easy noodle dish that's part stir-fry, part braise, and all-round deliciousness. You will need to keep stirring and flipping to avoid noodles sticking to the pan.