DIY, Food, Mummy's Kitchen, Recipe, Singapore
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Recipe: Braised E-Fu Noodles with Shredded Chicken (伊府面)

Chinese New Year is the season where many of you are busy spring cleaning and shopping for new clothes and groceries. As such, I wanted to share a simple noodle dish to usher in the new year. During Chinese New Year, the noodles should not be cut as it symbolises longevity and happiness in Chinese culture.

This is a fairly easy and delicious dish to whip up, especially during this busy period where there is so much to do and so little time. Instead of using Longevity noodles (长寿面 Chángshòu Miàn/chung-show myen), I decided to use e-fu noodles. Hope you give this recipe a try.

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Ingredients:

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3 stacks of e-fu noodles

½ chicken breast

200 grams of yellow chives, cut into 2-3 cm length

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1 can of straw mushrooms, rinse and cut into half

3 dried shitake mushrooms, soaked and slice thinly

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Some green vegetables of your choice

12 prawns, rinse and de-veined

5 garlic, minced

1 part corn starch mixed with 2 parts water (to thicken the sauce)

Seasoning:

2 tablespoons of oyster sauce

1 tablespoon soya sauce

1 tablespoon fish sauce

1 tablespoon Chinese wine

2 tablespoons of cooking oil

½ tablespoon of sesame oil

Sugar to taste

Dashes of white pepper

Pinches of salt

 

Method:

  1. Bring a pot of water to boil.
  2. Lower the heat and add the chicken breast. Poach the chicken until cooked.
  3. Drain and set aside the chicken stock.
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  4. When the chicken has cooled down, use a fork to shred the chicken until floss-like and set aside.
  5. Sprinkle some water on the noodles and set aside.
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  6. Heat oil in a wok and then add the garlic and shitake mushrooms. Stir fry till fragrant.
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  7. Add in the straw mushrooms and sauté for 1 to 2 minutes.
  8. Add chives and sauté for 1 minute. (I omitted this as I do not have it).
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  9. Add 2 to 3 cups of the chicken stock and bring to a boil.
  10. Add in the seasonings and mix well.
  11. Add in the corn starch if you are using.
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  12. Add in the e-fu noodles, prawns and the vegetable. Stir and mix well. If it is too dry, add more water.
  13. Let the noodles simmer for about 5 to 8 minutes.
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  14. Once it is cooked, let your noodles rest in the wok for 5 to 10 minutes.
  15. When the noodle is ready, dish up and top it with the shredded chicken. It is ready to be served!

Enjoy!

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This entry was posted in: DIY, Food, Mummy's Kitchen, Recipe, Singapore

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Hi! My name is Josephine Go. I blog at BeyondNorm.com in a segment called Mummy’s Kitchen. I love to use fresh and natural ingredients in my cooking to promote healthy eating. Some of my recipes may not be in line with the traditional methods of cooking to the extent that some of the ingredients are different, but hopefully new recipes are being created in my style. I certainly hope that what I do will help guide kitchen first-timers on how to cook their first meal as well as further equip kitchen veterans with new recipes. My loving husband and two wonderful children are my best guinea pigs and critics. They have enjoyed (or endured) the food that has been served to them for all these years. Mind you, I did not know how to cook or ever knew that I could cook till I got married. So there is hope for everyone. If I can cook, you can cook. You will not know how good or talented you are until you put your hand in the plough.

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