Braised E-Fu Noodles With Mushrooms
Simple easy flavorful noodle dish packed with rich umami flavor that symbolizes long life, this braised e-fu (yee mein) noodles with mushroom recipe will soon become a family favorite.
Equipment
- 1 Wok
Ingredients
- 200 g E-fu Noodles 1 Package
- 1 Can Straw mushrooms
- 80 g Chinese chives
- 1 Cup Chicken Broth/Stock 250ml
- 3-4 Cloves Minced Garlic
- 1 tsp Chinese cooking wine Shaoxing wine
- 1 Tbsp Cooking oil
- 1 Slice Ginger
- 1 tsp Sesame oil Garnish
Sauce
- 2 tsp Light soy sauce
- 2 Tbsp Oyster sauce
- 1/2 tsp Dark soy sauce
- 1/4 tsp Table salt
- 1 tsp White pepper
- 1 tsp White granulated sugar
Instructions
Preparing the vegetables
- To start off, wash all of your vegetables including the canned straw mushrooms.
- Next, we’re going to blanch our straw mushrooms to help remove the grassy smell from the mushrooms.
- In a pot of boiling hot water, add in your straw mushrooms along with a slice of ginger. Let the mushrooms blanch for about 30 seconds before removing the mushrooms and setting them aside to cool down.
- Next, cut the straw mushrooms into thin slices about a 1/2 inch thick and then set it aside.
- Now cut your chives into sections about 2 inches long in length and discard the ends and then set the chives aside.
- Next, mince 3-4 cloves of garlic and set it aside.
Preparing the sauce
- In a bowl, combine your light soy sauce, oyster sauce, table salt, sugar, and white pepper. Mix everything well together and then set the sauce aside.
Cooking the E-Fu noodles
- Bring a large pot of water to a boil and then add in your yee mein noodles into the pot. Blanch the e-fu noodles for about 30 seconds or until the noodles become loose and separated. While blanching the noodles, use a spider strainer or ladle to press down on the noodles to release excess oil housed inside of the noodles.
- Once the noodles have become separated and loose, immediately strain and remove the noodles from the pot of hot water to prevent the noodles from becoming soggy.
- Run the e-fu noodles under cold water for a few seconds to stop the cooking process and then let the noodles strain and dry in a basket and set it aside.
Putting It All Together
- Heat up a wok over medium heat and then add in your cooking oil. Whirl the wok around to evenly distribute the cooking oil and then add in your mushrooms. Stir-fry the mushrooms for about 10-15 seconds and then add in your minced garlic to the wok as well. Mix everything well together and then add in your cooking wine.
- Mix everything well together for about 10 seconds and then add in your chicken stock/broth.
- Mix everything together, followed by adding in your sauce. Give it a quick mix.
- Now add your e-fu noodles to the wok. Mix everything well together.
- Then add your dark soy sauce to the noodles. Try to evenly coat and mix the noodles together with the dark soy sauce to get a nice dark color on the noodles.
- Now turn down the heat to medium-low and braise the noodles with the sauce.
- Once the sauce has been reduced and most of it has been absorbed by the noodles, turn up the heat to medium-high on the stove.
- Now add your chives to the wok along with 1/2 tsp of cooking oil along the edges of the wok.
- Mix everything well together for about 30 seconds and then garnish the dish with some sesame oil.
- Give it several more mixes for about 10-15 seconds and then transfer the dish to a bowl or plate and serve while still hot.