Braised E-Fu Noodles Recipe (Yi Mein)

E-fu noodles: A type of Chinese egg noodles known for their chewy texture and used in celebratory dishes.

Oyster sauce: A thick, rich sauce made from oysters, adding a deep umami flavor to the dish.

Soy sauce: A salty, savory sauce made from fermented soybeans, essential for seasoning.

Dark soy sauce: A thicker, slightly sweeter soy sauce that adds color and depth to the dish.

Sugar: Used to balance the savory and salty flavors in the sauce.

Garlic: Adds a fragrant and aromatic element to the dish when minced and stir-fried.

Chicken broth: Provides a flavorful base for the sauce, enhancing the overall taste of the noodles.

Vegetable oil: Used for stir-frying the garlic and other ingredients.

Choy sum: A leafy green vegetable that adds freshness and a slight crunch to the dish.

When stir-frying the garlic in the vegetable oil, make sure to keep the heat at medium to avoid burning. Burnt garlic can impart a bitter taste to the dish. Stir constantly and watch for a light golden color before proceeding with the next steps.

• e-fu noodles - Substitute with lo mein noodles: Lo mein noodles have a similar texture and can absorb sauces well, making them a good alternative.

• oyster sauce - Substitute with hoisin sauce: Hoisin sauce provides a similar sweet and savory flavor profile, though it is slightly thicker.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative that offers a similar umami flavor.

• dark soy sauce - Substitute with regular soy sauce: Regular soy sauce can be used, though it is less intense in flavor and color. Add a bit of molasses for color.

• sugar - Substitute with honey: Honey adds sweetness and a slight floral note, though it is more viscous.

• garlic - Substitute with garlic powder: Garlic powder can provide a similar flavor, though it lacks the fresh pungency of minced garlic.

• chicken broth - Substitute with vegetable broth: Vegetable broth is a good alternative for a vegetarian option, providing a similar depth of flavor.

• vegetable oil - Substitute with canola oil: Canola oil has a neutral flavor and similar cooking properties.

• choy sum - Substitute with bok choy: Bok choy has a similar texture and mild flavor, making it a suitable replacement.

• Allow the braised e-fu noodles to cool to room temperature before storing. This helps prevent condensation, which can make the noodles soggy.

• Transfer the cooled noodles to an airtight container. If you have multiple servings, consider dividing them into individual portions for easier reheating.

• Label the container with the date to keep track of freshness. Braised e-fu noodles can be stored in the refrigerator for up to 3-4 days.

• For freezing, place the cooled noodles in a freezer-safe container or a resealable plastic bag. Squeeze out as much air as possible to prevent freezer burn.

• Label the container or bag with the date. Braised e-fu noodles can be frozen for up to 2 months.

• When ready to reheat, if refrigerated, transfer the noodles to a microwave-safe dish and cover with a damp paper towel. Microwave on medium heat for 2-3 minutes, stirring halfway through.

• If frozen, thaw the noodles in the refrigerator overnight. Reheat using the microwave method or in a wok over medium heat with a splash of chicken broth to revive the sauce.

• For best results, avoid reheating braised e-fu noodles multiple times, as this can affect the texture and flavor.

• Stovetop Method:

  1. Heat a non-stick skillet or wok over medium heat.
  2. Add a splash of vegetable oil or a few tablespoons of chicken broth to prevent sticking.
  3. Add the leftover braised e-fu noodles and stir-fry for 3-5 minutes until heated through.
  4. If the noodles seem dry, add a bit more chicken broth or a splash of soy sauce to rehydrate them.

• Microwave Method:

  1. Place the leftover noodles in a microwave-safe container.
  2. Add a tablespoon of chicken broth or water to keep the noodles moist.
  3. Cover the container with a microwave-safe lid or plastic wrap with a small vent.
  4. Microwave on medium power for 1-2 minutes, stirring halfway through to ensure even heating.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the leftover noodles in an oven-safe dish.
  3. Add a few tablespoons of chicken broth or water to keep the noodles from drying out.
  4. Cover the dish with aluminum foil.
  5. Bake for 10-15 minutes, or until the noodles are heated through.

• Steaming Method:

  1. Set up a steamer or use a steaming basket over a pot of boiling water.
  2. Place the leftover noodles in a heatproof dish.
  3. Steam for 5-7 minutes, or until the noodles are thoroughly heated.
  4. Stir occasionally to ensure even heating.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the leftover noodles in the air fryer basket.
  3. Air fry for 3-5 minutes, shaking the basket halfway through to ensure even heating.
  4. If the noodles seem dry, spray them lightly with water or chicken broth before reheating.

• Wok: A large, round-bottomed cooking vessel ideal for stir-frying and braising the noodles and vegetables.

• Pot: Used to cook the e-fu noodles according to the package instructions.

• Strainer: Essential for draining the cooked noodles after boiling.

• Knife: Necessary for mincing the garlic and chopping the choy sum.

• Cutting board: Provides a stable surface for chopping the choy sum and mincing the garlic.

• Measuring spoons: Used to measure out the oyster sauce, soy sauce, dark soy sauce, sugar, and vegetable oil accurately.

• Measuring cup: Useful for measuring the chicken broth.

• Spatula: Ideal for tossing the noodles and vegetables together in the wok.

• Serving dish: Used to serve the finished braised e-fu noodles.

Prep ingredients ahead: Mince the garlic and chop the choy sum in advance to save time during cooking.

Use pre-made broth: Opt for store-bought chicken broth to cut down on preparation time.

Cook noodles in advance: Boil the e-fu noodles earlier in the day and store them in the fridge until ready to use.

Measure sauces beforehand: Measure out the oyster sauce, soy sauce, dark soy sauce, and sugar before you start cooking to streamline the process.