CNY Reunion Dinner Recipe: Joyous Braised Ee-Fu Noodles 皆大欢喜伊府面

Before going on, we would like to give special thanks to Shogun by La Gourmet for letting us try out their high quality & finely crafted graphite coated non-stick pan. If you like to buy them, you can go to any of the major department stores in Singapore such as Isetan, Robinsons, BHG, OG, Metro or Tangs.
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If you are Singaporean and you have attended wedding dinners in Singapore, you’ve definitely tried braised Ee-Fu noodles. Some of you might mistaken ee-fu noodles with yee mee cos the other name for ee-fu noodles is also Yi mein. They’re both very different noodles with different texture – ee-fu noodles are flat whereas yee mee noodles are round. Personally, I’m not a big fan of yee mee because the taste of the noodles gives me a headache. Ee-fu noodles on the other hand taste a little like yellow egg noodles, I don’t know how else can I describe it except these noodles are really nice. You should try them!

Refer to the ingredient list below or go to our website here http://spicenpans.com/braised-eefu-noodles/ for your easy reference.

Hope you can recreate this yummy dish in the comfort of your home. Thanks for dropping by our channel.

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Jamie
on behalf of Spice N’ Pans

Ingredients:
Serves 4

200g of ee-fu noodles (note that ee-fu noodles is not the same as yee mee)
1 tablespoon of oil
5 cloves of garlic – minced
Marinated dried mushrooms – see ingredients below
Marinated chicken – see ingredients below
180 g of Shimeiji mushrooms
250 ml of chicken stock
1.5 tablespoons of oyster sauce
2 tablespoons of premium dark soya sauce
1 tablespoon of low sodium light soya sauce
80 g of Chinese chives
1 tablespoon of Chinese cooking wine or Shaoxing Huatiao wine

Marinated Mushrooms
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6 pieces of dried Chinese mushrooms – soaked and cut into stripes
1 tablespoon of sesame oil
1/2 teaspoon of sugar
1 tablespoon of low sodium light soya sauce

Marinated Chicken
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1 piece of chicken thigh – remove skin & cut into bite size
1 tablespoon of Chinese cooking wine or Shaoxing Huatiao wine
1 tablespoon of low sodium light soya sauce
1 teaspoon of corn flour or tapioca flour
A few dashes of white pepper