Fast Recipes

Braised Yi-fu noodles

A quick and easy noodle dish that's part stir-fry, part braise, and all-round deliciousness.
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This Chinese classic (also known as yi mien or e-fu noodles) is believed to have been created by the cook of an official of the Qing dynasty, Yi Bingshou. It’s said the cook accidentally dropped some noodles into a wok of boiling oil and, running behind schedule, dunked them in broth and served them. The dish was an instant hit. Yi-fu noodles, also called Hong Kong noodles, can be bought pre-fried from Asian grocers.



1.Squeeze excess water from shiitake. Cut off stems (discard) and cut into thin strips. Separate enoki into clusters.
2.Cook noodles in a large saucepan of boiling water until just soft (1-2 minutes), drain, and rinse under cold running water.
3.Heat oil in a wok over medium-high heat. Add garlic and ginger and stir-fry until fragrant (30 seconds). Add chicken, stir-fry to seal (1-2 minutes), then add Shaoxing, oyster sauce, soy sauces, sugar and chicken stock. Bring to the boil, then add noodles and mushrooms. Stir gently to prevent noodles from breaking up. As soon as noodles come to the boil, add sesame oil and spring onion. Stir gently for sauce to thicken, and serve.

Yi-fu noodles, sold fried and dried, are available from Asian supermarkets. If unavailable, substitute another thin dried wheat noodle.


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