E-fu noodles (also known as Yi mein in Cantonese, ), are frequently consumed on birthday parties in Hong Kong, thus they're also named as "Durability (lengthy) existence" noodles (Sau mein ). They're flat egg-noodles, produced by wheat flour. You may locate fairly easily them from the Asian stores, which are deep-fried first before packed inside a plastic bag for purchase. With regards to cooking e-fu noodles, you just need to blanch them in boiling water to eliminate any excess oil, after which prepare briefly in simmering liquid. Its hue of golden yellow is extremely attractive, and its soft and elastic texture make sure they are stick out from the crowd. In most cases, The chinese classify e-fu noodles as a type of only-have-it-on-special events one.
- 120 grams crab meat (2 crabs, steamed and shelled)
- 1 pack E-Fu noodles (), about 220 gm
- 1 shallot. minced
- 2 stalks scallion. reduce sections
- ginger root, julienned, to taste
- sesame oil, to taste, optional
- 250 ml salt-reduced chicken stock (homemade or bought)
- 1½ Tablespoons of oyster sauce
- 1 teaspoon light soy sauce
- 2 teaspoon dark soy sauce
- ½ teaspoon sugar
- 200 ml salt-reduced chicken stock
- thickening (1 teaspoon cornflour + 1 Tablespoons of water), mixed well
- 1 egg white-colored, gently whisked
- Prepare e-fu noodles in boiling water until softened, about 3 minutes. Drain well, immediately rinse with running cold water. Drain well again. Put aside.
- Heat oil inside a wok or perhaps a large pan. Saute the shallot until aromatic over medium-high temperature. Add some ginger root and scallion. Pour within the seasonings, take it to some boil. Add some noodles. Decrease heat and simmer until noodles absorb the flavours, for around 5 to eight minutes. Season with sesame oil. Transfer to two to three serving plates. Cover to help keep warm. Put aside.
- Make use of the same wok. Pour in 200 ml of chicken stock. Prepare until it boils over high temperature. Add in crab meat. If this boils again, stir within the thickening and prepare to preferred consistency. Add some egg white-colored and gently stir having a fork. When the egg white-colored turns white-colored, rapidly dish up. Ladle within the noodles or transfer in to the cooked crab shells. Serve hot.
- You may choose dirt crabs or sand crabs, as lengthy because they are fresh and also you like them. Place a couple of extra slices of ginger root and one to two stalks of scallion to steam using the crabs, to eliminate any fishy smell should they have any. Youthful kids will like this dish because they don’t have trouble in taking out the crab shells.
- Or you may want to use frozen crab meat if it's available in handy for you.
- You are able to substitute the crab meat with every other meats you want, or just omit it. Or increase the favourite vegetables. The oyster sauce complements the noodles very well.
- As e-fu noodles are highly absorbent, they have a tendency to absorb many of the moisture when wet ingredients are added, so that they would undertake all of the flavors within the sauce. With regards to cooking this sort of noodles, don’t allow the noodles sit too lengthy before serving. They become dry and too salty otherwise.