Yee Fu Noodles are also called E fu noodles or Yi Fu noodles. Made primarily of wheat flour and eggs, braised Yee Fu Noodles is a very popular dish in China. I was introduced to this dish by a friend from WEC Ms Chua We Lin who sent me a link to a Youtube video by CoKohKitchen.The recipe was so simple and delicious looking, I decided to try out the dish. I added bird's eye chilli for heat and a sunny side up egg for protein. It turned out very well.
Ingredients (Serves 2)
2 Cakes of uncooked Yee Fu Noodles (See pic below)
1 tbsp canola oil
2 inch ginger, cut into strips
1 bird's eye chilli (chilli padi), sliced
5 fresh shitake mushrooms, sliced
1 stalk of spring onions, cut into 1 inch size
1 tbsp sesame oil
1 sunny side/boiled egg
Ingredients for sauce
1 cup water
1 tbsp light soy sauce
1 tbsp vegetarian oyster sauce
1 tbsp dark soy sauce
1/2 tsp sugar
1) Follow the instructions on the noodle packet and boil the noodles. Only till 3/4 cooked as the noodles will be further cooked in the sauce later..
2) Drain under cool water and keep aside.
3) Heat a wok and add the canola oil. Fry the ginger pieces and sliced bird's eye chilli.
4) Add in the sliced shitake mushrooms and a bit of salt to allow them to sweat.
5) Meanwhile, make the sauce separately. Once the mushrooms are cooked, add in the boiled noodles and the sauce. Give it a good stir.
6) Once the sauce is fully abosrbed, add in the spring onions.
7) Finish off with the drizzle of sesame oil. Serve with a sunny side egg for protein. Grilled tofus can also be added at the mushroom juncture.