Hey Hive!
We're back with more of our home cooking! If you're unfamiliar with this series, it's where I showcase some new recipes I've been trying at home since I've been cooking a lot nowadays! Both because it's cheaper and also healthier to cook for yourself compared to eating out. While I have some regular recipes I do like to try new things and figured I'd share the new ones I've tried.
So one of my favourite noodle dishes is this one called Ee Fu Noodles. It's a Cantonese egg noodle dish typically called Braised Ee Fu Noodles although it's stir fried. It's also commonly eaten at Chinese wedding banquets and special events such as birthdays. I've only ever eaten this at weddings but it's one of my favourite noodle dishes and I found out it's actually not that hard to make!
Source: Wok Meets Oven
I found this video of an older Chinese uncle who's actually a highly experienced and renowned chef making Ee Fu Mian so I thought I'd use this as a guide. His channel is manned by his son and they have a lot of helpful videos for cooking Cantonese dishes if you're interested!
Anyway, the main thing about this dish is definitely using the right noodles. Ee Fu Mian uses flat egg noodles made from wheat flour, not to be confused by round yellow egg noodles which has a strong alkaline taste.
These were the ingredients I used:
- Yee Mee noodles
- 2 carrots
- 150g shiitake mushrooms
- 1 bird's eye chili
- 200g xiao peck chye
- chopped garlic
- vegetable oil
Ee Fu Mian is normally stir fried with mushrooms and cabbage but you can use whatever is most convenient.
For the seasonings:
- 2 tsp oyster sauce
- 2 tsp soy sauce
- 1 tsp dark soy sauce
- 1 tsp sugar
- 1 tsp sesame oil
Step 1: Wash and prep all the veggies.
I like to slice my carrots julienne when preparing noodles, and I just separated the xiao peck chye into individual stems.
Step 2: In a pot of water, boil the veggies and noodles together as per the packaging or until the noodles are soft.
Drain the pot and set aside.
Step 3: Prepare the sauce by mixing all the condiments together.
Step 4: In a wok on medium-high heat, stir fry the mushrooms with garlic and then add in the chili.
Step 5: Toss the noodles back into the wok then pour the sauce over the noodles.
Make sure to give the noodles a good toss, mixing in the sauce to ensure the noodles and veggies are well combined and seasoned.
Once everything is all mixed, it's ready to serve! It looked and smelled so good!
Honestly I thought the noodles were delicious! It had that perfectly smooth texture while still having a little bit of bite to it. It was nicely seasoned in the sauce and the chili give it a nice spice kick which is normally absent in regular Ee Fu Mian.
Overall, I thought this was such a great and simple dish! It's indeed super easy to make but even without meat this dish felt complete. It's a very nice noodle dish to make when you're short on time and I'd highly recommend it if you can find the right noodles.
Would you give this a try?
Thanks so much for reading!
To find out more about me, check out my intro post here!
