Braised Ee fu noodles is one of my favourite noodle dishes! It is commonly found in Chinese restaurant menus, and especially served during Chinese weddings in Singapore. I'm always drooling for this dish when group Plate & Palate members share it. A cooking friend of mine (Flora) was very nice to courier two such noodle packets to me. Normally you will use straw mushrooms for this dish but since I couldn't find good ones in Sweden, I've replaced it with Chinese mushrooms. For the same reason, I also had to replace yellow chives with scallions.
250g Yee fu noodles
1 tsp sesame oil
1/2 tbsp vegetable oil
3 gloves garlic, minced
4 Chinese mushrooms, soaked and sliced (keep the water)
3/4 tbsp hua diao jiu
3 stalks of scallion, separate the white and green
Half carrot, cut into stripes
Marinate meat (30mins) -
120g chicken breast meat, sliced
Light soya sauce
350ml mushroom water
1/2 chicken knorr cube
2 tbsp oyster sauce
1/2 tbsp light soya sauce
Dash of pepper
1. In a wok with vegetable oil, cook the garlic then add white part of the scallions, carrots, chinese mushrooms and chicken breast meat in. Cook till the meat turn opaque.
2. Add the sauce in, noodles and sesame oil. Give a stir and cover with lid.
3. Stir upon opening. Noodles should have soften, gravy will be very little. Drizzle the hua tiao jiu at the sides. Add the green part scallions. Stir to well mixed and done.