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.

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 for your easy reference.

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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
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
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