Braised Longevity Ee Fu Noodles in Chicken Broth
Level
easy
Cooking
20 min
Preparation
15 min
Ingredients
Servings
4
Ee Fu Noodle | 160 g |
Lump Crab Meat cooked | 100 g |
Yellow Chives | 60 g |
Bean Sprouts | 30 g |
Oyster Mushrooms | 60 g |
Straw Mushrooms | 100 g |
Swanson Chicken Broth | 500 ml |
Sole Fish Powder | 5 g |
Oyster Sauce | 30 g |
Dark Soy Sauce | 5 ml |
Sesame Oil | 1 tsp |
Chinese Wine | 30 ml |
Cooking Oil | 1 tbsp |
How to cook
Cook noodles
- Blanch Ee Fu noodles in hot water till soft. Strain and set aside.
Start cooking
- Bring wok to medium high heat with oil and fry sole fish powder till fragrant.
- Add the mushrooms and toss well. Deglaze with Chinese wine, chicken broth and bring to boil.
- Add Ee Fu noodles, oyster sauce, dark soy sauce and braise for 5–7 mins.
- Add yellow chives, bean sprouts, sesame oil and fold in well over medium-high heat for 5 mins until the sauce is reduced.
- Plate the noodles and top with cooked crabmeat. Garnish with coriander leaves.
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