E-Fu Noodle
E-Fu Noodle

Hey everyone, hope you’re having an amazing day today. Today, I will show you a way to prepare a distinctive dish, e-fu noodle. One of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

Yi mein is a variety of flat Cantonese egg noodles made from wheat flour. They are known for their golden yellow color and chewy characteristics. The slightly chewy and slightly spongy texture of the noodles is due to the soda water used in making the dough.

E-Fu Noodle is one of the most well liked of recent trending foods in the world. It’s simple, it is fast, it tastes yummy. It’s enjoyed by millions every day. They are fine and they look fantastic. E-Fu Noodle is something that I’ve loved my entire life.

To begin with this particular recipe, we must first prepare a few components. You can have e-fu noodle using 13 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make E-Fu Noodle:
  1. Prepare 1/2 pack e fu noodle (boiled)
  2. Make ready 4 pcs skillet chicken (thinly sliced)
  3. Prepare 1 large black mushroom ear (boiled then thinly sliced)
  4. Make ready 4 pcs quail egg (boiled and peeled)
  5. Take 4 garlic (minced)
  6. Take Soy sauce
  7. Prepare Shao xing wine
  8. Get Black vinegar
  9. Take Salt
  10. Make ready Pepper
  11. Get Sugar
  12. Get Starch (dilluted)
  13. Make ready Seasoning sauce

Our e-fu noodles arrived in one of those glass pie plates the Cantonese are so fond of using — a mountainous portion, more than enough for two. 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. The slightly chewy and slightly spongy texture of the noodles is due to the soda water used in making the dough.

Instructions to make E-Fu Noodle:
  1. Prepare all ingredients, and heat the pan.
  2. Heat the cooking oil, then put the garlic in. After golden brown and fragrant, add the chicken on.
  3. 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.
  4. Season with salt, pepper, sugar and black vinegar. When it's cooked, add some dilluted starch to thicken.
  5. Serve with pan fried quail egg.

Also called E-fu noodles, these Cantonese wheat flour noodles are pale golden from the use of soda water (or other alkalising agent) in their manufacture. 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）. A quick and easy noodle dish that's part stir-fry, part braise, and all-round deliciousness.

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