韭黄伊面 Ee Fu Noodles / Seafood Ee Fu Noodles

I cooked this many times and with different ingredients. And it always turns out to be one of the favourite among my family and friends.

It is simple and easy to cook. Plus you can be flexible with the ingredients. If you like, you can use either seafood or just yellow chives or add in meat. Just remember, if you are using meat, I will recommend you to season them with Hua Tiao Wine and cornstarch for 10 minutes before tossing them into the wok/pot.

For vegetarians, please use vegetarian mushroom sauce instead of oyster sauce. And just use bean sprouts, yellow chives (韭黄) and mushroom for this dish. Omit the garlic. Here you have it! This is the vegetarian one! The Braising sauce is the same. 

Seafood Ee-Fu Mian

Ingredients

• Prawns
• Scallops
• A combination of enoki and shiitake mushrooms
• 2 cloves garlic, sliced thinly
• 2 handful beansprouts (heads & tails removed)
• 2 dried mounds Yee Fu Noodles
• 1 tbsp vegetable oil + 1 tsp white sesame oil

Braising sauce

• 2 tbsp oyster sauce (vegetarian mushroom sauce can be used too)
• 1/2 tsp dark soy sauce for colour
• 1/2 tsp of white sugar
• 1/2 tsp of Chinese Wine (Hua Tiao/Shaoxing)
• A dash of white pepper (optional)
• 1 cup of water

Directions:

1. Mix the braising sauce together and set aside.
2. Heat the oils in the wok/pot & add in the garlic.
3. When fragrant, toss in the bean sprouts and mushrooms. Stir fry for about 1 minute.
4. Pour in the braising sauce and allow them to simmer for 1 minute. Maintain medium-high heat.
5. Add in the seafood and simmer for 3 minutes.
6. Add in the Yee Fu noodles, make sure they are submerge in the braising sauce for 3 to 5 minutes. Cover with a lid and let the noodles stew in the sauce for 2 to 3 minutes.
7. Open the lid and check for the tenderness of the noodles. There should be little or no sauce when the dish is done.
8. Off the heat & allow the residual heat to continue cooking the noodles.
9. Dish up on serving plate and enjoy!