Braised E-Fu Noodles: A Simple Guide
E-fu noodles(some people call them yi-fu noodles) are made of egg and wheat. And it's known as yi mien (伊面) in Chinese. Our family eats this noodle almost exclusively at Chinese New Year banquets, partly because of the tradition behind it.
- 240g yi mein noodles
- straw mushroom 250g
- 150g chives
- 25g oyster sauce
- 15ml soy sauce
- dark soy sauce
- 3g sugar
- Shaoxing wine
- 250ml chicken broth
- 3ml sesame oil
- cooking oil
Rinse the chives and straw mushrooms with clean water, cut the chives into sections, cut the straw mushrooms in half, and put them on a plate together with the minced garlic for later use.
Prepare a small bowl, add an appropriate amount of dark soy sauce, light soy sauce, oyster sauce and clear chicken soup, stir well with a spoon, and set aside for later use.
First, add an appropriate amount of water to the pot, then turn on the fire and boil the pot. When the water boils, put the straw mushrooms in and blanch for a minute, then remove them and put them in a basin full of cold water. Drain and place on a plate for later use.
Prepare another pot, add an appropriate amount of water to it, bring it to a boil, then put the Yi noodles in the pot, simmer for a minute, and when you see the noodles become slightly soft, take out the noodles and drain them.
Drain the yakisoba, put it on a plate, spread it with chopsticks, and let it cool down for later use.
Add an appropriate amount of cooking oil to the pot, turn on the fire and heat it. When the oil is hot, add minced garlic and stir-fry until fragrant.
After sauteing, pour the straw mushrooms into the pot and stir fry continuously with a spatula for about one minute.
Then add an appropriate amount of Shaoxing wine to the pot and stir fry continuously with a spatula until it is even.
Pour the seasoning soup prepared in advance into the pot, and then bring it to a boil.
After the water boils, add the chives and the yakisoba, and stir fry. After the stir fry is even, simmer until the juice is collected.
After the juice is collected, add an appropriate amount of sesame oil to the pot and stir fry until it is even.
The delicious dry-roasted yakisoba is ready. With a cold drink, it tastes wonderful in summer.
- When cooking the noodles, don't cook for too long, about one minute. Please wait until the noodles are slightly soft since we will simmer them later.
- After cooking the noodles for a while, be sure to take them out and put them on a plate, stir them with chopsticks, or they will stick to small lumps when they are about to be simmered.
- If you like meat, add some shredded pork to it according to your taste.
- During the production process, you must keep stirring the dishes to ensure that each ingredient is evenly coated with the soup so that the produced yi noodles will taste better.