Cantonese Braised E-Fu Noodles

Be the first to rate

(No Ratings Yet)

Loading...

Cantonese Braised E-Fu Noodles, also known as Yi Mein, are golden wheat noodles slow-braised in a savory mushroom and char siu sauce. Traditionally served at birthdays and weddings for long life and good fortune, this comforting dish comes together in under an hour.

Nutrition Facts

Per serving (estimated)

• 580 kcalCalories
• 18 gFat
• 4 gSaturated Fat
• 75 gCarbs
• 4 gFiber
• 6 gSugar
• 28 gProtein
• 920 mgSodium
• 450 mgPotassium
• 80 mgCalcium
• 4 mgIron
• 8 mgVitamin C
• 60 mcgVitamin A

Ingredients

For the noodles and toppings

• 400 g dried e-fu (yi mein) noodles
• 4 medium dried shiitake mushrooms
• 200 g char siu (Chinese BBQ pork), sliced
• 150 g medium shrimp, peeled and deveined
• 3 green onions, sliced (whites and greens separated)
• 2 cloves garlic, finely minced
• 1 tablespoon fresh ginger, grated

For the braising sauce

• 2 cups low-sodium chicken stock
• 2 tablespoons light soy sauce
• 1 tablespoon dark soy sauce
• 2 tablespoons oyster sauce
• 1 tablespoon Shaoxing wine
• 1 teaspoon toasted sesame oil
• 1 teaspoon granulated sugar
• 1/4 teaspoon ground white pepper
• 2 tablespoons cornstarch mixed with 3 tablespoons water

Directions

1. Soak the dried shiitake mushrooms in 1 cup of warm water for 20 minutes until softened; reserve the soaking liquid and slice the mushrooms thinly. Separately, soak the e-fu noodles in warm water for 8-10 minutes until just pliable, then drain and set aside.
2. Heat 2 tablespoons of neutral oil in a wide wok or large skillet over medium-high heat. Add the shrimp and sear for 1 minute per side until pink; remove and set aside. Add the ginger, garlic, and green onion whites, stir-frying for 30 seconds until fragrant.
3. Add the sliced shiitake mushrooms and char siu pork to the wok, tossing for 1-2 minutes to lightly caramelize. Pour in the Shaoxing wine and let it bubble off for 30 seconds.
4. Stir in the chicken stock, light and dark soy sauce, oyster sauce, sugar, white pepper, and the reserved mushroom soaking liquid (straining out any grit). Bring the mixture to a gentle simmer.
5. Add the drained e-fu noodles, spreading them evenly across the pan. Use chopsticks or tongs to gently separate and coat the noodles in the sauce. Reduce the heat to medium-low, cover, and braise for 8-10 minutes, stirring gently once halfway through.
6. Return the shrimp to the wok and stir in the cornstarch slurry. Cook for 1-2 minutes until the sauce thickens and clings to the noodles. Drizzle with sesame oil and toss gently.
7. Transfer to a serving platter, garnish with the sliced green onion tops, and serve hot as part of a family-style meal.

Cook’s Notes

• Do not boil the e-fu noodles during soaking; warm water keeps them from turning mushy and breaking apart during braising.
• For authentic celebration-style noodles, double the char siu and omit the shrimp for a pure pork version traditionally served at birthdays.
• Use a wide pan so the noodles spread in a thin layer; this allows the sauce to absorb evenly without steaming the bottom strands into clumps.
• A splash of the noodle-soaking water can be added during braising if the sauce reduces too quickly before the noodles are tender.
• For extra umami, add 1 tablespoon of fermented bean curd (nam yue) mashed into the sauce for a richer, deeper flavor.

You might also like

Asian

Stinky Tofu Street Style

Asian

Salt and Pepper Squid

Asian

Sheng Jian Bao Pan-Fried Pork Buns

Asian

Hong Kong-Style Pineapple Sweet Bread Bun