Braised Ee Fu Noodle is usually served the second last dish before dessert during a 8, 9 or 10-course chinese banquet. Save for the big eaters, most diners are already quite full by this dish. And wanting to save the stomach for dessert, most people (it's me actually :p) just pick a little in order not to appear impolite or wasteful, or simply skip it altogether.
Ee Fu Noodle can be prepared quite easily at home, although I think the noodle itself is not readily available at supermarkets or maybe I haven't been looking hard enough. The only brand I know is Kwong Cheong Thye (which produces dark and light soy sauce and different variety of noodles) and so far, manage to find it in some branches of Giant Supermarket and a shop at the basement of Takashimaya Shopping Mall that sells local food products.
Braised Ee Fu Noodle with shredded pork and golden mushroom (serves 2-3 pax)
* My version of noodle is slightly wet as compared to those dry versions served in restaurants.
- 2 pieces of dry Ee Fu Noodle (comes in 2 types of packaging, packed in 2 or 3 pieces)
- 200g lean pork, marinate with soy sauce, sesame oil, pepper, Shao Hsin cooking wine (can substitute with duck meat or do away with meat altogether)
- 3 packets of golden mushroom
- Heat up the wok and fry some garlic. When garlic is fragrant and slightly brownish, add the marinated pork and stir fry until almost cooked. Remove the meat for use later.
- Without washing the wok, add water filling 2/5 of the wok. Can also be part chicken stock, part water.
- Once water boils, add the Ee Fu Noodle. When the noodles are softened, add seasoning - some dark sauce, oyster sauce, pepper, sesame oil and Shao Hsin cooking wine.
- Turn the heat to medium low and let the noodles simmer with the seasonings.
- When the gravy thickens, add the meat and golden mushroom. Stir fry and add some corn starch mixed with water.
- Simmer for a while more and ready to serve.