Following the cooking class with celebrity chef Sam Leong at Tao, I received several requests from friends/readers for the braised e-fu noodles recipe. So here it is.
E-fu noodles is also known as yi mein, yee-fu noodles, yi noodles, or yifu noodles. It is a variety of flat Cantonese egg noodles made from wheat flour, golden yellow in color and chewy characteristics. The slightly chewy and slightly spongy texture of the noodles is due to the soda water used in making the dough (as opposed to regular non-carbonated water). You can read more here.
For this dish, chef Sam Leong uses dry sole fish powder, however if you cannot find this in KL, you can substitute with minced garlic. During the class, I actually took a sniff of the dry sole fish powder, and it smells very much like dried shrimps, however the taste is said to be quite different. According to chef Sam, sole is a small fish and all you need to do is to take the big bone off the dried sole, dry fry over medium heat and then pound until you get a powder.
He also advised to add the seasoning in gradually, to taste as everyone's tastebuds and preferences differ. You can add dark soy sauce if you desire darker colour noodles. And the secret ingredient according to chef Sam is to add a slick of oil at the end to give the noodles a beautiful sheen.
Despite looking very simple, it is a very delicious noodle dish. Love the textures that the yellow chives gives the flavorful noodles.
Braised E-Fu Noodles with Mushroom
Recipe by Sam Leong
1 pack E-Fu noodle, poached
12 pcs straw mushrooms (canned or fresh), cut and poached
100g yellow chives, cut into 1 inch length
1 tsp dry sole fish powder (or minced garlic)
1 tbsp cooking oil
400ml chicken consomme or water
4 tsp oyster sauce
1/2 tsp sugar
1/4 tsp sesame oil
1 tsp Chinese wine (Hua Tiew Chiew)
A dash of white pepper powder
Dark soy sauce (optional)
Spring onion, finely chopped (to garnish)
1. Heat the wok over high heat and add cooking oil. Add the dry sole fish powder and fry in the oil on medium heat until fragrant. Then, add in the straw mushrooms and stir fry for 1 minute.
2. Add in chicken consomme and the noodles and bring to the boil. Season with oyster sauce, sugar, sesame oil, Chinese wine, white pepper powder and dark soy sauce (depending on how dark you like your noodles). Braise for about 5 minutes until the sauce becomes thick. Add in the yellow chives and mix well. Drizzle some oil just before removing, to give the noodles a shiny coat.
3. Garnish with chopped spring onions and serve immediately.
* I am submitting this post to Chinese New Year Delights 2013 hosted by Sonia aka Nasi Lemak Lover.