E-Fu Noodle. If you are a Singaporean and you have attended wedding dinners in Singapore, you've definitely tried braised Ee-Fu noodles. E-fu noodles are a variety of flat Chinese egg noodles made from wheat flour. They are known for their golden yellow color and chewy characteristics.

Robust with flavour, this classic Chinese. Ee-Fu Noodles (伊府面), aka Hong Kong Yee Fu noodles or Yi mein. This particular brand I use, can be easily found at our local supermarkets. You can have E-Fu Noodle using 13 ingredients and 5 steps. Here is how you achieve that.

Ingredients of E-Fu Noodle

You need 1/2 pack of e fu noodle (boiled).
Prepare 4 pcs of skillet chicken (thinly sliced).
You need 1 of large black mushroom ear (boiled then thinly sliced).
It's 4 pcs of quail egg (boiled and peeled).
It's 4 of garlic (minced).
It's of Soy sauce.
Prepare of Shao xing wine.
You need of Black vinegar.
It's of Salt.
Prepare of Pepper.
It's of Sugar.
Prepare of Starch (dilluted).
You need of Seasoning sauce.

Yellow Chives, Bean Sprouts and Garlic. Look for crispy e-fu noodles (in large round packages wrapped in cellophane) in the refrigerated noodle area of Asian supermarkets. Chinese black mushrooms are often labelled shiitake but don't. Shredded Chicken Braised E-Fu Noodles (鸡丝韭黄伊府面）.

E-Fu Noodle step by step

Prepare all ingredients, and heat the pan..
Heat the cooking oil, then put the garlic in. After golden brown and fragrant, add the chicken on..
Season with soy sauce and shao xing wine until it's half cooked then bring the mushroom in. Next, add 2 cups of water or chicken stock..
Season with salt, pepper, sugar and black vinegar. When it's cooked, add some dilluted starch to thicken..
Serve with pan fried quail egg..

Crispy E Fu noodles (Yi Mian) are smothered in seafood gravy. Talking about the contrast of We loved their wonton noodle there and the famous ifumie Binjai. E fu noodles are usually fried and then. A quick and easy noodle dish that's part stir-fry, part braise, and all-round deliciousness. You will need to keep stirring and flipping to avoid noodles sticking to the pan.